John Myers
Asian Ratatouille in Wok with Boiled Egg
The perfect asian ratatouille in wok with boiled egg recipe with a picture and simple step-by-step instructions.
- 150 g Triplets (small, waxy potatoes)
- 150 g Parsnips
- 150 g Red pepper
- 150 g Onions (white + red)
- 75 g Ham cubes
- 2 Garlic cloves
- 2 Chili peppers (red and green)
- 1 tbsp Olive oil
- 200 ml Clear broth (1 teaspoon instant)
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 1 tbsp Sweet soy sauce
- 2 Eggs
- 1 Tomato (2 + ½)
- 2 Stalk Maggi herb
- Peel, wash, quarter and cut the triplets into small cubes. Peel and finely dice parsnips. Clean and wash the peppers, first cut into strips and then into small cubes. Peel and dice the onions. Peel and finely dice the garlic cloves. Clean / core the chilli peppers, wash and finely dice. Heat olive oil (1 tbsp) in a wok and fry the ham cubes with the garlic clove cubes and chilli pepper cubes / stir fry and slide them to the edge of the wok. Now add the vegetables (diced onions, diced parsnips, diced potatoes and diced paprika) one after the other and sauté / stir-fry. Deglaze / pour in the clear broth (200 ml / 1 teaspoon instant) and season with coarse sea salt from the mill (4 big pinches), colored pepper from the mill (4 big pinches) and sweet soy sauce (1 tablespoon). Let everything simmer / boil for about 20 minutes with the lid closed. Finally, remove the lid and simmer / cook until the liquid has almost boiled away. In the meantime, cook the two eggs (here with the egg boiler!) Until they are waxy, keep them warm and peel them off for serving. Serve the Asian ratatouille in a wok with a boiled egg, garnished with tomato halves and Maggi cabbage.
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