Eleyse Sonic Toothbrush Heads

In Asian cuisine always has had a great attraction to me. I like their meat, cooking at that point you are given. Their salsa tasty yet light and vegetables ... especially the vegetables, for the crunch (which are not raw, or are made).
is a wonderful food and despite the bad press, which has always been, has not made me change the view from my gastronomic point of view deserves a healthy food, varied and very tasty.



For the sauce:

6 tablespoons sugar 30 g
soy sauce 30 g
balsamic vinegar 20 g
ketchup sauce
200 ml.
water 10 g corn flour

for the jump:

boneless chicken into pieces
1 onion, cut into squares
2 carrots cut into square sheets
1 zucchini, cut into square sheets


With Thermomix:

To introduce all the sauce ingredients into the bowl and 7 minutes programmed temperature
varoma speed 2
traditional to
By:

We took all the ingredients in a small saucepan and heat we medioy with a wooden spoon, we are taking turns until the sauce take a point cremocidad 10 minutes or less.

In a skillet or wok with a little we take the carrot oil and make it round and round. reserve

do the same with the onion to the pan make each turn (no more then it should be crispy) reserve

now cast round and round zucchini and reserve

We took the chicken in a skillet or wok and do until the chicken has lost the color of oil, no more

We add all the vegetables we had booked, along with the sauce that we have done in the glass and let it do 2 or 3 minutes and is ready to Emplate.