John Myers
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Wok – Vegetables on Glass Noodles with Turmeric
The perfect wok – vegetables on glass noodles with turmeric recipe with a picture and simple step-by-step instructions.
For the wok and vegetable pan
- 1 tbsp Ground turmeric
- 1,5 liter Homemade vegetable broth
- 1 Red Bell pepper
- 1 medium sized Zucchini
- 1 size Onion
- 1 small Chinese cabbage fresh
- 2 medium sized Carrots
- 8 medium sized Mushrooms
- 1 handful Mongoose sprouts
- 1 Cup Vegetable broth *
miscellaneous
- Salt if necessary
- Pepper from the grinder
- Sesame to garnish
- 2 tbsp Mild coconut fat f.d. Wok
preparation
- Wash, halve, quarter, core and cut the bell peppers – Wash the zucchini, halve and cut into pieces – Peel, halve, quarter and cut the onion – Cut the Chinese cabbage into coarse strips – Wash, peel and slice the carrots – Brush off the mushrooms and roughly quarter them – wash and dry the mung bean sprouts
The glass noodles …
- 2 …. cook in a vegetable broth (I made it myself 2 hours beforehand) at the same time. Strain the glass noodles, put them in a bowl, sprinkle with the turmeric and let them steep.
Now the wok comes into play …
- 3 …. heat it up, add the coconut oil and let it heat up too.
Sequentially…
- Add the carrots – add the onions and toss them a few times. Now add the pepper, zucchini pieces and quartered mushrooms and add and toss well a few times, finally add the Chinese cabbage and mongoose sprouts and, if necessary, season a little and cook a little, toss another 3-4 times. Add the vegetable broth to the whole thing, let it steep a little.
Serving
- The plates should be preheated, place the glass noodles on them, add a good portion of wok-pan vegetables and sprinkle everything with a little sesame (sesame slightly toasted in a pan has an even more intense nutty taste) it was simply delicious.
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