John Myers
Vegetable Wok with Pine Nuts
The perfect vegetable wok with pine nuts recipe with a picture and simple step-by-step instructions.
- 250 g Jacket potatoes (here: 6)
- 1 tsp Salt
- 200 g Oyster mushrooms
- 2 Carrots approx. 150 g
- 100 g Swiss chard (here: 6 small leaves)
- 50 g Sun-Dried tomatoes
- 50 g Spring onions
- 6 tbsp Canned corn
- 4 tsp Pine nuts
- 1 tbsp Olive oil
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 150 ml Water
- Boil the potatoes in salted water (1 teaspoon salt) for about 20 minutes, drain, allow to cool a little, peel and cut into slices. Clean the oyster mushrooms, cut the large quarters and the smaller ones in half. Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot blossom slices (approx. 4 – 5 mm thick) with the knife. Clean and wash the chard and cut into strips. Dice the dried tomatoes. Clean, wash and cut the spring onions into rings. Roast pine nuts in a pan without oil until golden-brown and remove. Warning: can burn quickly / turn black! Heat olive oil (1 tbsp) in a wok, fry the diced tomatoes and carrot blossoms in it / stir-fry. Add the rest of the vegetables (potato slices, oyster mushrooms, Swiss chard, corn and spring onions) and fry with them. Deglaze / pour in water (150 ml) and season with coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches). Let everything simmer / cook until the liquid has evaporated. Finally sprinkle the pine nuts over the top and serve.
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