Vegetable Stew in a Wok

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.

Vegetable Stew in a Wok

Vegetable Stew in a Wok – a dish of juicy, crispy vegetables that retain all their micronutrients and vitamins! Chef Oleg Pashkevich has prepared the perfect vegetarian meal!
Difficulty Level: Easy
Calories: 250
Cooking Time: 15 min
Servings: 1 person

Ingredients:

  • 50 g Zucchini
  • 50 g Onion (yellow)
  • 50 g Green string beans
  • 50 g Bell pepper
  • 50 g Mushrooms (champignon)
  • 50 g Baby carrots
  • 50 g Baby corn
  • 10 g Ginger
  • 10 g Garlic
  • 30 g Vegetable oil
  • 5 g Sesame oil
  • 50 g Oyster sauce

Instructions:

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.

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