When you want to eat plenty of vegetables! Here are 5 vegetable peperoncino-style recipes that the En-eating editorial department actually made. "Stir-fried broccoli with peperoncino" and "peperon lotus root".

* Click the recipe name link to jump to the detailed recipe page.

- peperoncino style
crisp mouthfeel and fresh sweetness of Chinese cabbage has been using the delicious "Chinese cabbage", " Chinese cabbage of peperoncino-style recipes."


The more you chew the crispy Chinese cabbage, the more the subtle sweetness and fragrant garlic flavor spreads in your mouth. In addition to the spiciness of salt and pepper, the crisp spiciness of red pepper is stimulating and makes you want a cold beer.

・ Stir-fried broccoli with peperoncino
The main ingredient is broccoli only. A recipe for " stir-fried broccoli peperoncino " that you can eat one by one.


The crispy broccoli, the savory garlic flavor, and the spicy spiciness of red pepper and black pepper blend in well and are super delicious! The more you chew, the more delicious it oozes out, and the more you chew, the more you can't stop eating.

・ Peperon lotus root
A recipe for "peperon lotus root" that has a spicy taste and a crispy texture.


A spicy "peperoncino" -like taste that spreads as you enjoy the crispy texture of lotus root. The umami of bacon and the richness of the oil are also effective, and it is delicious to be addicted. Highly recommended as a snack for sake.

・ Eggplant stir-fried in Japanese style
Peperoncino is not only pasta! A recipe for " stir-fried eggplant Japanese-style peperon " that lets you enjoy the punchy taste of garlic and chili peppers.


Spicy and punchy with garlic. When chewed, the sweet and spicy Japanese taste and the richness of the oil spread. The rich and flavorful taste is behind! It's perfect as a snack for rice or sake.

· Mamenae and mushrooms of peperoncino
cheap and saving recipe that uses a friendly ingredients "Mamenae" household " peperoncino of Mamenae and mushrooms ".


There was an appetizing scent from the time I made it, but it's delicious that doesn't disappoint! Mushrooms with plenty of umami have moderate saltiness and spicy spiciness. The garlic that remains in the aftertaste is also the best. The bean sprouts have a smooth taste, so add an accent with a crispy texture. The trick is to fry quickly without putting it on the fire for a long time.