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.