vegetable wok
It is clear that eating vegetables is very healthy and perfect to compensate for the excesses that we sometimes commit on weekends.
But eating them in a wok is also a pleasure. The vegetables are al dente, at their point, keeping a perfect crispy touch and you can use those vegetables that are left in the fridge and mix them, creating a different version each time.
Difficulty: very easy
Servings: 4
Ingredients
1 clove garlic
1 teaspoon grated ginger
2 tablespoons of oil
1 green bell pepper
1 red bell pepper
½ yellow bell pepper
2 carrots
½ leek
½ zucchini
1 onion
1 tablespoon soy sauce
1 tablespoon oyster sauce
Preparation:
Heat the Foodie wok at high intensity, and when it is very hot, add a drizzle of virgin olive oil and sauté the garlic and ginger.
Add the finely chopped carrots without stopping stirring with a wooden spoon, so that the ingredients cook evenly, preventing them from burning.
When the carrot takes a couple of minutes to cook, add the peppers in strips.
Add the king of vegetables and give us a spin.- Add the soy sauce and the oyster sauce and continue cooking until the vegetables are ready.
We serve hot.
It is a perfect accompaniment to meat and fish.
