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Wok – vegetables

updated

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Ingredients for 4 servings:

  • 250 g spaghetti (soy), or regular
  • 1 stalk(s) leek
  • 300 g broccoli, frozen
  • 200 g soy sprouts, fresh
  • 1 eggplant(s)
  • 250 g mushrooms, fresh
  • some water
  • 2 tsp turmeric
  • cumin
  • 0.3 tsp vegetable broth
  • Spice mix (Chinese spice)
  • 2 shots of sauce (teriyaki)
  • 1 dash of soy sauce
  • 3 tbsp sauce (sweet and sour)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

vegetarian

Thaw the broccoli and trim the stems. Cook the noodles until al dente. Sauté the broccoli in a wok. Cut the leek into thick rings, halve it, and add it. Wash the sprouts and mix well with the broccoli. Cut the eggplant into short sticks and mix in as well. Let everything simmer for a while. Quarter the mushrooms and add them along with a little water. Sauté. Season to taste and deglaze with the sauce. Stir well and serve with the noodles.

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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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