John Myers
Vegetable Prawns Wok
The perfect vegetable prawns wok recipe with a picture and simple step-by-step instructions.
- 150 g Cauliflower
- 150 g Broccoli
- 150 g Zucchini
- 150 g Red pointed pepper
- 150 g Mushrooms
- 150 g Onions
- 150 g Spring onions
- 1 pack Party prawns 110 g (here: from ALDI Nord)
- 1 Red chilli pepper
- 1 Clove of garlic
- 1 piece Ginger the size of a walnut
- 500 ml Chicken broth (2.5 tsp instant)
- 3 tbsp Sunflower oil
- 2 tbsp Light soy sauce
- 2 tbsp Sweet soy sauce
- 1 tbsp Light rice vinegar
- 1 tbsp Brown sugar
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 tbsp Tapioca starch
- Clean the cauliflower and broccoli, cut into small florets, wash and drain well. Zucchini, clean, core and cut into small diamonds. Clean / core the pointed peppers, wash and cut into small diamonds. Clean / brush the mushrooms and cut in half. Peel the onions, cut in half, thirds and separate them in wedges. Clean the spring onions and cut diagonally into rings. Clean / core the chilli pepper, wash and finely dice. Peel and finely dice the ginger and clove of garlic. Fry the prawns in the wok with oil (2 tbsp) on both sides and remove from the wok. Add oil (1 tbsp) to the wok and stir-fry the vegetables (diced garlic cloves, diced ginger, diced chili peppers and cauliflower florets, broccoli florets, zucchini diamonds, pointed pepper diamonds, mushroom halves, onion wedges and spring onion rings). Deglaze with the chicken stock (500 ml) and sprinkle with light soy sauce (2 tbsp), sweet soy sauce (2 tbsp), light rice vinegar (1 tbsp), brown sugar (1 tbsp), coarse sea salt from the mill (2 big pinches) and colored Season pepper from the mill (2 big pinches). Boil / simmer everything for about 10 – 12 minutes. Finally, dissolve tapioca starch (1 tbsp) in a little cold water and stir into the wok. As soon as the liquid / sauce thickens, remove the wok from the oven. Arrange the prepared shrimps decoratively on top and serve the food in a wok.
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