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Stir-fried seasonal vegetables

Savory recipes Summer Fall 30 minutes to 1 hour Vegan Easy Wok
Prep time
25 minutes
Cooking time
35 minutes
6 people


  1. Peel the scallions, garlic, and carrot
  2. Wash the zucchini and peppers
  3. Wash the green beans (remove the ends first)
  4. Shuck and wash the peas
  5. Mince the onions and garlic, then set them aside
  6. Cut the carrot, zucchini, peppers, and green beans into thin strips
  7. Cook the vegetable strips and peas for a few minutes in the vegetable stock
  8. Peel and trim the purple artichokes (drizzle with lemon juice so they don't turn black), then cut them into quarters
  9. Heat some oil in your wok and sear the vegetables, starting with the onion and garlic
  10. Then add the peppers, carrot, zucchini, green beans, and peas
  11. Sauté the vegetables briskly (they should remain crisp)
  12. Remove from the heat and season with soy sauce, salt, Sichuan pepper, and Espelette pepper
  13. Just before serving, top with slivered almonds and cilantro leaves


  • 2 scallions
  • 1 clove of garlic
  • 1 carrot
  • 1 red pepper
  • 1 sweet pepper
  • 1 zucchini
  • 100 g (3.5 oz) green beans
  • 3 purple artichokes
  • 15 cl (3/5 cup) vegetable stock
  • 100 g (3.5 oz) peas
  • 2 tbsp soy sauce
  • 25 g (1 oz) slivered almonds
  • A few cilantro leaves
  • Salt, Sichuan pepper, Espelette pepper




Why use a wok?

This wide and deep pan is used in asian countries to cook food quicky on a high fire. Finely chopped vegetables and meats, asian noodles and fried rice are particularly well-suited to this utensil.


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