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Chef Oleg Pashkevich prepared a vegetable stew in a wok specially for our project.
The wok is the Chinese version of cookware. It has a conical or curved shape, thin walls, and one or two handles. Dishes made with vegetables, meat, or seafood in a wok turn out to be not only incredibly juicy and flavorful with a crispy golden crust, but also healthy.
For healthy eating and vegetarian cuisine, the wok is a real find! During cooking, vegetarian dishes warm up, cook through, but don’t get overcooked. Vegetable dishes in a wok preserve all their trace elements and vitamins.
Slice the vegetables into julienne strips and place them on a hot pan.
Fry the garlic and ginger for 30 seconds.
Add the remaining vegetables and stir-fry for 3–6 minutes.
Add the oyster sauce.
Stir everything together and serve.
