Velox Vegetabili Stir-Fry
- Ingredientia:<\u002Fli>
- 4 cremini fungorum<\u002Fli>
- 1\u002F4 cepa rubra<\u002Fli>
- 3\u002F4 piperis campani viridi<\u002Fli>
- 3\u002F4 piperis campanae rubrae<\u002Fli>
- 60g brocclini<\u002Fli>
- 1\u002F2 cyathus infans nuclei aristi<\u002Fli>
- 1 tbsp liquaminis hoisin<\u002Fli>
- 1 tsp liquamen nigrum soy<\u002Fli>
- 1 1\u002F2 tbsp soy liquamen<\u002Fli>
- 1 tsp aceti nigri<\u002Fli>
- dux olei sesamae fricti<\u002Fli>
- drizzli olei olivi<\u002Fli><\u002Ful>
- Instructiones:<\u002Fli>
- Quarta cremini fungorum. Dure secant rubeum cepam, campana viridis piper, et piper campana rubra. Algentem in frusta secare <\u002Fli>
- Condimentum parare, condimentum hoisinum miscere, condimentis soy, aceti nigri, et oleum sesamae cocti<\u002Fli>
- Calefacere caldario non-ficuli per medium calorem. Proin cum oleo oliv<\u002Fli>
- sauté cepa rubra et piperis campanilis per aliquot minutas <\u002Fli>
- adde fungos et algentem. Sauté pro 3-4 min<\u002Fli>
- Infantem nucleos et liquamen adde. Sauté aliquot plus momentis, servi <\u002Fli><\u002Ful><\u002Ful>