Crispy Wok Vegetables

Vegetables searing in a smoking pan, keeping their vibrant color and a firm bite. The sauce binds everything with an amber glaze and a toasted sesame aroma.

• Prep time: 15 min
• Cook time: 6 min
• Difficulty: Easy
• Calories: 148
• Protein: 3 g
• Carbs: 10 g
• Fat: 10 g

Ingredients

• 300 g Chinese broccoli ( in small florets )
• 2 piece Carrot ( thinly sliced on the bias )
• 1 piece Red bell pepper ( in strips )
• 100 g shiitake mushroom ( sliced )
• 2 piece Garlic ( finely minced )
• 2 tbsp Peanut oil
• 2 tbsp soy sauce
• 1 tbsp rice wine
• 1 tsp Sesame oil
• 1 tsp Sesame seed optional
• 20 g Fresh ginger ( peeled and finely minced )

Instructions

1. Slicing the vegetables

   Cut the Chinese broccoli into small florets. Slice carrots into thin diagonals and peppers into even strips. Mince the garlic and shiitakes. Everything must be ready before turning on the heat.

2. Heating the wok

   Heat the wok dry until a light smoke appears. Pour in the peanut oil; it should coat the sides instantly.

3. Stir-frying aromatics

   Toss the garlic and ginger into the oil. Stir constantly for 30 seconds to infuse the fat without burning the garlic.

4. High heat cooking

   Add carrots and broccoli. Stir-fry on high heat for 2 minutes. Then add peppers and shiitakes. The vegetables should remain firm and glossy.

5. Deglazing and binding

   Deglaze with rice wine and soy sauce. Add sesame oil at the very end for aroma. The sauce should lightly coat every piece. Sprinkle with sesame seeds.

Chef's tips

• The wok must be smoking hot before adding vegetables to sear them without boiling.
• Follow the order: the hardest vegetables (carrots, broccoli) go in first.
• Don't overcrowd the wok, or the temperature will drop and the vegetables will release water.

Storage

Keep for 2 days in the refrigerator in an airtight container. Reheat over very high heat to try and regain some crunch.