Vegetable wok

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I have already shared some Asian recipes with you on the blog. I really like the flavors that we find in these dishes and I admit that it brings back memories of our travels in Asia . I wanted to offer you today, in collaboration with the Ambiance & Style brand , a vegetable wok recipe . I really like this recipe because it is easy and quick to make. It requires few ingredients and ingredients that are easily found. As usual, I composed this recipe with seasonal vegetables .

If you do not know the brand: Ambiance & Style offers tableware , cooking and decoration products . They are celebrating their 25th birthday this year and are offering great offers for the occasion (until Saturday 24/10/2020) on lots of very nice products, including beautiful French brands . A good plan that might interest you … 😉

Vegetable wok

Traditionally, a wok is used to make this type of recipe. If you don’t have one, you can of course use a frying pan or sauté pan . When I cook for two, I usually use the second option. I was able to complete my battery of pots and pans with this Cristel pan made in France which was on sale in stores. I fell in love with its wooden handle which gives it a special charm.

Among my other favorite products in the anniversary catalog , this Qwetch bottle with Asian influences. I’ve wanted one for so long! For the little info: 89 billion plastic water bottles are sold worldwide each year. In most countries, they are not even recycled (only 9% of plastic is recycled in the world) . When they are, you have to know that they are not infinite and never really disappear. In short, for me the reusable water bottle is the ideal alternative to say bye bye to plastic bottles and to move, little by little, towards a more .

Read Also  White or green asparagus quiche

I also fell in love with this Oolong Cristel teapot in which I watched a pretty tea flower develop . The opportunity to take a tour of Asia without leaving the kitchen. 🙂

My last favorite: this magnificent Medard plate from Noblat. I have a feeling that she will appear on a lot of my photos in the future: I LOVE her!

I don’t have so much advice for making this vegetable wok recipe because it’s so easy to make. We cut, we season, we stir-fry, we assemble, we grab chopsticks and we have fun!

You will need:

  • +200g dried Chinese noodles
  • +2 carrots
  • +2 peppers
  • +1/4 broccoli
  • +1 new onion
  • +2 cloves garlic
  • +1/2 tsp of ginger
  • +4 tbsp salted soy sauce
  • +1 tbsp of nuoc mam (fish sauce)
  • +1 tbsp of sesame oil
  • +1 tsp of sugar
  • +Pepper
  • +Chili (optional)

Step by step method

  • Step 1 :

    Cook the noodles in a large volume of lightly salted boiling water. Drain them, rinse them under cold water and set aside.

  • 2nd step :

    Slice the new onions. Peel and cut the carrots into thin sticks (julienne). Cut into small bunches of broccoli (tops). Cut the pepper into thin strips. Peel and finely mince the garlic.

  • Step 3:

    In a frying pan, sauté pan or wok, put sesame oil and brown the garlic, onion and all the vegetables. They should still be crunchy.

  • Step 4:

    Add the soy sauce, nuoc mam, sugar and spices. Mix then add the noodles and sauté everything. Adjust the seasoning if necessary (salt, pepper, additional soy sauce) and serve immediately.

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