Crispy Wok Vegetables
Ingredients
- 300 gChinese broccoli (in small florets)
- 2 pcCarrot (thinly sliced on the bias)
- 1 pcRed bell pepper (in strips)
- 100 gshiitake mushroom (sliced)
- 2 pcGarlic (finely minced)
- 2 tbspPeanut oil
- 2 tbspsoy sauce
- 1 tbsprice wine
- 1 tspSesame oil
- 1 tspSesame seed
- 20 gFresh ginger (peeled and finely minced)
Method
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.
- 1
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
Heat the wok dry until a light smoke appears. Pour in the peanut oil; it should coat the sides instantly.
- 3
Toss the garlic and ginger into the oil. Stir constantly for 30 seconds to infuse the fat without burning the garlic.
- 4
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 2 days in the refrigerator in an airtight container. Reheat over very high heat to try and regain some crunch.
