Crunchy vegetable wok

Ingredients

• 4 carrots
• 2 zucchinis
• 1 can Corn
• 1 Broccoli
• 1 bunch spring onions
• 1 garlic clove
• 1 tub parsley
• 1 punnet Coriander
• 1 bird pepper (optional)
• 2 tbsp + 1 wok oil
• 1 tsp. fresh ginger
• Pepper

Preparation

Wash and drain all vegetables. Peel carrots and cut into sticks, as well as
zucchini. Cut off all broccoli heads (make small florets and divide them
). Drain corn. Cut off spring onion stalks. Mince peeled garlic clove
.
Heat 2 tablespoons of oil in a wok. Throw all the vegetables into the wok, (with
chilli if you want a spicy recipe), stir for 5 min. Add the
soy sauce. Peel and finely grate the ginger, add and stir. Rinse and dry the
herbs (parsley and coriander), then chop. Season with pepper and add the fresh herbs.
Mix everything together and add a spoonful of won oil. Serve immediately (while the
vegetables are still hot), with basmati rice for example.

Oils to make the recipe

ABEL 1898

Special wok oil

From 4,85 €^{Including tax}

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