RECIPES   FOOD


ASIAN STYLE VEGGIE WOK

2 servings

 15 min.

INGREIDENTS

  • 1/3 Cup GILI Ginger Elixir (about 8cl)

  • 1 Big Bok Choy (or 2 small ones)

  • 100g Bimi Broccoli 

  • 100g Mushrooms

  • 100g Mini asparagus

  • 100g Baby corn
  • 100g Carrots

  • Sesame oil, Soy sauce, Oyster sauce, Fish sauce

  • Ice cubes

HOW TO

A perfect Zero Waste Recipe, you can use any leftover vegetable you have in your fridge and cut  it into cubes.

Drizzle your wok pan with cooking oil. Fry all veggies, starting with the ones that take the most time to cook (harder vegetables like carrots) and ending with the ones that take less time to cook (like the mushrooms) on medium heat. When the vegetables are cooked pour the GILI, and heat the pan to the max for 2 minutes. Then reduce the heat and add: 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 1 tablespoon of fish sauce. Let it simmer until sauce is smooth and thick, and serve with your favorite spices & sesam seeds.

TIP BY CHEF ENZO:

Add chicken to add protein (for the non-veggies).

What you will need:

Share