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Light wok vegetables

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Ingredients for 2 servings:

  • 1 m.-large eggplant(s)
  • 1 m.-large zucchini
  • 3 m.-large carrot(s)
  • 500 mushrooms, fresh
  • 5 tsp, heaped soy sauce
  • 3 tbsp oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash and peel the vegetables, slice the eggplant. Cut the zucchini into cubes or slices, and slice the mushrooms. Cut the carrots into cubes or slices. Heat the oil in a wok or pan. Add the carrots first (as they are a bit harder than the other varieties), then the zucchini and eggplant, and finally the mushrooms. After about 3-5 minutes, add the soy sauce and stir. Ideal as a side dish or main course; if you like, you can refine the vegetables with yogurt or crème fraîche.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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