- Cook Time: 30 minutes
- Serving: For 4 people
Stir Fried Wok Vegetables
Stir fried wok vegetables do not only taste amazing, they also stay tasty and rich in nutrients.
Ingredients
- Zucchini - 2
- Cloud-ear fungus - 15g
- Sugar snaps - 250g
- Broccoli - 200g
- Bamboo sprouts - 200g
- Mushrooms - 125g
- Sweet pepper - 1
- Vegetable onion - 1
- Carrots - 2
- Perennial celery - 1/2
- Coconut oil - 3 tbsp
- Sesame oil - 2 tsp
- Coriander seeds - 1 tsp
- Salt
- Pepper
- Chili powder
- Optional Ingredients:
- Lettuce leaves - 4-6
Instructions
- Place the broccoli florets in a pot and cook them for about 7 minutes with some salted water. Meanwhile let the cloud-ear fungus soak in water.
- Cook broccoli until firm, chill with cold water and let it drain.
- Peel and half the onion. Clean and half the sweet pepper. Cut both into slices. Wash, clean and/or peel the other vegetables.
- Cut the zucchini, perennial celery and carrots into slices.
- Heat the coconut- and sesame oil in a wok, add slices of onion, sweet pepper, carrots, broccoli, zucchini, celery and coriander seeds and fry for 6-8 minutes while stirring continuously.
- Add the sugar snaps, mushrooms and clour-ear fungus. Fry for another 5 minutes.
- Season with salt, pepper and a bit of chili powder. Add bamboo sprouts, stir well and remove from the cooktop after 2-3 more minutes.
- Serve on lettuce leaves and enjoy.