As always, imagination is one more ingredient in our kitchen and sometimes the most important, because when you are have a blank mind and you can think of nothing to cook…
For that, vegetable wok is perfect for that, these dishes with a multitude of ingredients and a super basic preparation are going to get you out of a gastronomic predicament.
You can include the ingredients you like the most or what you have at home. We have in good weather opted for a vegetable wok, full of colour, vitamins and chickpea protein to add more quality nutrients.
You can also include meat, rice, quinoa, prawns, noodles… The preparation in this wok is very healthy and only a splash of oil is used and the texture of the ingredients is golden brown but maintaining the crunchy characteristic of each ingredient.
As we said, throw what you have at home, because in this dish has room for almost any vegetable: red, green, yellow peppers, onion, courgette, carrot, broccoli, beetroot, celery, asparagus, pumpkin… there is no stoping!
Traditional woks allow you to cook at high temperatures without food getting burned or stuck in the background. Its light weight and shape will allow you to move food with ease.
If you don’t have this type of pan you can always do it in a common one that is wide and does not weigh too much to be able to move it with ease. There is no longer an excuse for “not having anything too cook”. Just wash, cut and straight into the wok!
Vegetable Wok recipe
- 1 jar Cooked Chickpea
- 200g Broccoli
- 1/2 Red Pepper
- 1/2 Courgette
- 1 Shallot/Red Onion
- 100g Mushrooms
- 2 Tablespoons Extra Virgin Olive Oil
- 3 Garlic Cloves
- 1 Handful Fresh Parsley, ripped for a tangy burst of flavour
- 1 Chilli, de-seeded and membrane removed for less heat
- 2 Tablespoons Soy Sauce, Dark will give a richer flovour
- Sesame seeds, optional
Chop the vegetables and separate the broccoli into florets.
In a wok, heat oil and sauté the chopped garlic and chilli, over a strong heat, when you start add the broccoli first, leave for a minute, then incorporate the rest of the vegetables and add a splash of water.
Cook until vegetables have colour and water has evaporated.
Add parsley, drained chickpeas and soy sauce. Cook for 1 too 2 more minutes by stirring and top with sesame seeds.