Vegetable Stir Fry | Wishing I Had Wok
Cook delicious seasonal vegetables swiftly.
Equipment
- 1 large fry pan or wok
- 1 wooden spatula
- 1 kitchen scale (optional)
Ingredients
- 1 zucchini (200 g) (juiliened)
- 2 carrots (300 g) (peeled and juiliened)
- 1 onion (180 g) (sliced)
- 1 cup mushrooms (220 g) (sliced)
- 4 cloves garlic (40 g) (peeled and minced)
- 2 tbsp olive oil (30 mL)
- 1 tbsp sesame oil (30 mL)
- 1 tsp freshly ground black pepper (4 g)
- 1/2 tsp Kosher salt (2 g)
- 1 tbsp dark soy sauce (15 mL)
Instructions
Preparation
- Assemble all equipment and ingredients.
- Preheat a large fry pan to medium-high heat.
- Wash and dry 1 zucchini (200 g), 2 carrots (300 g), 1 onion (180 g), 4 garlic cloves and 1 cup mushrooms (220 g)
- Peel the carrots, onion and garlic cloves.
- Slice and julienne the carrots and zucchini.
- Slice the mushrooms and onions. Mince the garlic cloves.
Cook
- To a hot pan, add 2 tbsp olive oil (30 mL), 1 tbsp sesame oil (15 mL) and 1 tsp freshly ground black pepper (4 g).
- Quickly saute all prepared vegetables for 8 min. Add 1 tbsp dark soy sauce (15 mL) and ½ tsp Kosher salt (2 g). Saute for 2 additional min. Turn off the heat.
Serve
- Serve the vegetable stir-fry immediately. Enjoy heartily!