Wok of crunchy vegetables

Method

1. 1

   Preparation of vegetables

2. 2

   Wash and dry all vegetables.

3. 3

   Vegetable cutting

4. 4

   Peel the carrots and cut them into sticks, as well as zucchini.

5. 5

   Preparation

6. 6

   Cut off all the small broccoli heads (then remove small bouquets, and re-divide them).

7. 7

   Preparation of maize

8. 8

   Drain the little corn.

9. 9

   Preparation of onions

10. 10

    Squeeze new onions.

11. 11

    Garlic preparation

12. 12

    Peel and thin the clove of garlic.

13. 13

    Start of cooking

14. 14

    Heat sunflower oil in a wok.

15. 15

    Cooking

16. 16

    Discard all vegetables in the wok, pepper included (if you want a peppered recipe), and mix thoroughly for 5 min.

17. 17

    Add sauce

18. 18

    Add soy sauce.

19. 19

    Preparation of ginger

20. 20

    Peel and gratify the ginger finely, add it, and mix again.

21. 21

    Herb shearing

22. 22

    Rinse and dry the herbs (parsley and coriander) and chop them.

23. 23

    seasoning

24. 24

    Pepper and add these fresh herbs.

25. 25

    Final mixture

26. 26

    Mix one last time, then add sesame oil.

27. 27

    Service

28. 28

    Serve this wok with crunchy vegetables immediately (while the vegetables are still hot), with basmati rice or Asian noodles.

Nutrition

calories

139

Indicative values from the source, for the original recipe.

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