Asian Mixed Vegetables

  • Prep : 30 Mins Cook : 30 Mins
  • 4 Serves
  • MEDIUM

Nutrition Facts

  • Energy 166 calories
  • Fat 7.6 g
  • Carbohydrates 21.7 g
  • Protein 5.7 g
  • Sodium 456 mg

Ingredients

  • 2 tablespoons (1 oz or 30 ml) peanut oil
  • 2 (1.7 oz or 40 g) shallots, sliced thinly
  • 2 (3 g) cloves garlic, minced
  • 2 cups (8 oz or 250 g) broccoli, cut into small florets
  • 3 oz. (85 g) baby corn or young corn, halved
  • 2 oz. (60 g) snap peas, trimmed
  • 1 medium (4 oz or 125 g) red bell pepper, cut into strips
  • 2 tablespoons (30 ml) light soy sauce
  • 2 tablespoons (30 ml) rice wine vinegar
  • 1 teaspoon (5 ml) Worcestershire sauce
  • salt and freshly ground black pepper to taste

Directions

  • 1Preheat your Air Fryer to 380 F (190 C).
  • 2In a large bowl, whisk together peanut oil, soy sauce, Worcestershire Sauce, rice wine vinegar, shallots, and garlic.
  • 3Add the broccoli, baby corn, snap peas, and red bell pepper. Toss to coat. Season with salt and pepper, to taste.
  • 4Transfer into a baking dish that can fit inside your Air Fryer.
  • 5Cook for 15 minutes or until the vegetables are crisp-tender.
  • 6Serve and enjoy.