Vegetables From the Wok – Basic Recipe Asian Stir-Fry

Rinse and peel the vegetables. Then cut the leeks, peppers, celery and snow peas into small pieces of the same size or strips. No matter what cut you choose, the vegetable bites should be large on the spot so they all cook at the same time. Therefore, the “stubborn” carrots are cut into narrow slices or sticks.

Then roast each vegetable in turn in hot oil for two to three minutes. Transfer to a sufficiently large bowl and set aside.

Frying pan or wok are still hot and deglaze with the tomato juice. Add the sautéed vegetables again. Season with vinegar, sugar, sambal and salt and bring to a boil.

Our tip: Zucchini are tender in taste and therefore also suitable for children.

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