John Myers
Buddha Vegetable Wok
The perfect buddha vegetable wok recipe with a picture and simple step-by-step instructions.
- 10 g Dried Asian mushroom mix *)
- *) Black-Fungus, Champignons, Shi-Take-Pilze und Kräuterseitlinge
- 4 tbsp Light soy sauce
- 2 tbsp Rice wine
- 100 ml Vegetable broth (1 teaspoon instant broth)
- 0,5 tsp Sugar
- 10 g 2 Knoblauchzehen
- 10 g 1 Stück Ingwer
- 20 g 1 rote Chilischote
- 120 g 1 Möhre / geschält
- 200 g 1 rote Paprika / geputzt
- 200 g Chinese cabbage
- 200 g Broccoli
- 200 g Baby corn (from the jar!)
- 200 g Mushrooms
- 100 g Sugar snap
- 100 g Bamboo strips (from the can!)
- 3 tbsp Sunflower oil
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 1 tbsp Sweet soy sauce
- 1 tbsp Tapioca starch
- Scald the dried mushrooms with boiling water, soak for about 20 minutes and cut into strips. Mix the light soy sauce (4 tbsp), rice wine (2 tbsp), vegetable stock (100 ml) and sugar (½ teaspoon). Peel the garlic cloves and ginger and dice them very finely. Peel the carrot, scrape 2 into 1 decorative blade with the vegetable blossom scraper / vegetable peeler and cut into decorative carrot blossom slices (approx. 3 – 4 mm thick) with the knife. Clean and wash the peppers and cut into small diamonds. Cut the Chinese cabbage in diamonds. Clean the broccoli and cut into small florets. Clean / brush and quarter the mushrooms. Clean / remove the threads from the sugar snap peas, wash and cut in half at an angle. Drain the soaked mushrooms and cut roughly. Heat the wok, add the sunflower oil (3 tbsp) and sesame oil (1 tbsp) and heat. Add diced garlic cloves + diced ginger + dried and grated chilli pepper (1 teaspoon) and stir-fry. Add carrot blossoms, broccoli florets, baby corn and dried / soaked mushrooms and fry / stir-fry for about 3 – 4 minutes. Add the remaining vegetables (mushrooms, peppers, Chinese cabbage, bamboo strips and sugar snap peas) and fry / stir-fry for another 3 – 4 minutes. Deglaze / pour on the soy sauce mixture, bring to the boil, sear / stir fry for another 2 – 3 minutes and add coarse sea salt from the mill (4 big pinches), colored pepper from the mill (4 big pinches) and sweet soy sauce (1 tbsp ) Spice up. Finally, thicken with the tapioca starch (1 tbsp) dissolved in a little cold water and serve in bowls filled with chopsticks.
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