Stir-Fried Wok Vegetables
Preparing wok vegetables is a recipe with fresh ingredients from the Onion vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g mung bean sprouts
- 300 g broccoli florets
- Salt
- 2 carrots
- 150 g sugar snap peas
- 2 bell peppers (red and yellow)
- 4 Spring Onions
- 200 g oyster mushrooms
- 1 Garlic clove
- 2 cm fresh ginger
- 1 red chili pepper
- 2 tbsp soy oil
- soy sauce
- pepper (ground)
- fresh chopped coriander greens
Instructions
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1.
Wash the sprouts, drain in a sieve and place them in a bowl. Blanch the broccoli florets in boiling salted water for 3-4 minutes until almost cooked. Shock in ice water and drain again. Peel the carrots and cut into sticks. Wash the sugar snap peas and optionally halve them diagonally. Wash the bell peppers, halve, deseed and cut into pieces or strips. Wash the spring onions, trim and cut into 4‑5 cm diagonal pieces. Clean the oyster mushrooms, trim stems and break the caps into smaller pieces. Peel and finely chop the garlic and ginger. Halve, deseed and dice the chili pepper.
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2.
Heat the oil in a hot wok and briefly stir-fry the chili, ginger and garlic. Add the carrots and mushrooms and cook while stirring for 1‑2 minutes. Push to the side, add the bell peppers, sugar snap peas and spring onions and cook another 1‑2 minutes, stirring constantly. Finally add the broccoli and sprouts and cook a few more minutes until done. Season with soy sauce, salt and pepper and serve sprinkled with coriander greens.
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3.
Serve with rice if desired.
