Wok vegetables and prawns

After the cold winter, simple and healthy vegetable recipes are craving. The wok is a super comfortable utensil to prepare them because of its large capacity.

The spicy flavors of Thailand come to life in this simple and tasty dish. I have prepared it with prawns, but you can use chicken or beef in strips instead, or simply make it with vegetables.

Ingredients

  • 1 tablespoon fish sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon fresh lemon juice
  • 200 g of peeled prawns
  • ½ teaspoon cornstarch
  • 2 tablespoons of oil
  • 1 large red bell pepper, cored and cut into strips
  • 10 shiitake mushrooms without stems
  • 1 zucchini cut into thin strips
  • 1 tablespoon finely chopped fresh ginger
  • 1 minced garlic clove
  • 1 chili cut into thin slices
  • 1 red onion
  • 1 bunch of fresh basil leaves cut in half

Preparation

  1. In a bowl put the fish sauce, oyster sauce, soy sauce and lemon juice. Add the raw prawns and reserve.
  2. Heat the oil in a wok Advanced on high heat. Brown the garlic and onion.
  3. When they are ready add the pepper and sauté until soft. Now add the zucchini and sauté for a few minutes.
  4. Finally, add the mushrooms and prawns with the sauce.
  5. Give several turns and add the cornstarch. Sauté until the sauce thickens and the vegetables finish cooking.
  6. Remove the wok from the heat, and add the basil leaves. Serve accompanied by boiled basmati rice.

Photographs and recipe by Loleta .

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