Chinese Wok Vegetables
4 servings
20 minutes
Vegetables in Chinese wok are a bright and aromatic dish embodying the philosophy of Chinese cuisine: quick cooking over high heat while preserving the freshness and texture of each ingredient. The wok is a traditional frying pan that allows for even heating of ingredients, fully revealing their flavors. In this recipe, juicy vegetables—onion, bell pepper, zucchini, and mushrooms—are sautéed in olive oil, gaining a slight crispness and rich taste. Soy sauce and cornstarch add a silky texture and zest. This dish can be served as a standalone treat or as a side to meat or rice. It is perfect for those who appreciate the balance of natural flavors, healthiness, and aesthetics in food.
1
Wash and dry the vegetables. Slice the onion into half rings. Remove the stems and seeds from the peppers and cut them into strips. Cut the zucchini lengthwise and then crosswise into segments. Slice the mushrooms across the caps (canned mushrooms can be used).
- Onion: 1 head
- Sweet pepper: 2 pieces
- Zucchini: 2 pieces
- Champignons: 300 g
2
Dilute soy sauce with the same amount of water and mix starch into this mixture.
- Soy sauce: 100 ml
- Cornstarch: 2 tablespoons
3
Heat the wok strongly, pour in olive oil, and add the vegetables in the following order: first onions, then zucchini, peppers, and mushrooms. The vegetables should be stirred constantly; they should be fried, not stewed, and remain slightly undercooked in taste. When the vegetables reach the desired doneness, pour in the soy mixture with starch, season with pepper to taste, and mix everything thoroughly.
- Olive oil: 100 ml
- Freshly ground black pepper: to taste