Wok of crunchy vegetables

Ingredients

For 4 servings

• •4 4 Carrots
• •2 2 Courgette(s)
• •1 1 box(s) Maize
• •1 1 Broccoli(s)
• •1 1 boot(s) New onion(s)
• •1 gousse 1 Garlic foam
• •1 1 tray(s) Persley
• •1 1 tray(s) Coriander
• •1 1 Bird pepper
• •2 c. à soupe 2 tablespoons Sunflower oil
• •1 c. à soupe 1 tbsp Soya Sauce
• •1 c. à soupe 1 tbsp Sesame oil
• •1 c. à café 1 Tbsp. Fresh ginger
• •Pepper

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.