Stir-fried seasonal vegetables

Savory recipes Summer Fall 30 minutes to 1 hour Vegan Easy Wok

Prep time

25 minutes

Cooking time

35 minutes

Serves

6 people

Method

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

Ingredients

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

Utensil

Wok

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.