John Myers
Asian Stir-fry Vegetables
The perfect asian stir-fry vegetables recipe with a picture and simple step-by-step instructions.
- 1 Onion
- 150 g Shiitake mushrooms fresh
- 1 Carrot
- 1 Red pepper
- 1 Zucchini
- 200 g Sweet pea pods
- 200 g Bobby beans
- 1 Glass Asian vegetables, Chi-Wán
- 1 Glass Wok sauce, Cantonese
- 1 tsp Fresh ginger
- Salt, pepper, chili powder
- 2 tbsp Oil, e.g. soybean oil
- Halve the onion and cut into strips. Wash and brush the shiake mushrooms. Wash and clean the peppers, quarter them and cut into fine strands. Peel the carrot and cut into thin slices like the zuccini. Clean the bobby beans and briefly blanch them with the pea pods.
- Heat the oil in a pan and fry the onion without pulling the color, then the carrot slices, paprika strips, then the beans and peas, now the zuccini slices. Now put the mushrooms in the pot. The whole thing should still remain firm to the bite to some extent. Then the Asian vegetables, the sauce, soy sauce, the ginger, salt, pepper and chili powder.
- Done. Serve the whole thing with rice.
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