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Vegetable stir-fry
Preparation time: 20 minutes
Cooking time: 10 minutes
For 4 people
Ingredients
- 8 baby corn cobs
- 3 carrots
- 1/2 red pepper
- 1/2 green pepper
- 300g of gourmet peas
- 100g of soybean sprouts
- 100g of peas (frozen)
- 1 teaspoon of chopped fresh ginger
- 1/2 bunch of crushed coriander
- Zest of 1/2 of a green lemon
- 1 stalk of lemongrass
- Vegetable oil to taste
- Sesame seed oil to taste
- Oyster sauce to taste
Preparation
Chef’s tip
- Wash the vegetables; cut the peppers into strips, slice the gourmet peas diagonally, cut the carrots into strips and then diagonally.
- Peel and grate the ginger, chop the coriander, zest the lemon, finely chop the lemon grass, then set everything aside in a bowl.
- Heat the wok, drizzle it with vegetable oil, add the carrots, gourmet peas, peppers and peas and sauté them, stirring constantly with a spatula.
- When cooked, drizzle with oyster sauce and sesame oil.
- Finally, add the soybean sprouts and the mixture that was set aside in the bowl.
Chef’s tip
You can pour the juice of 1/2 lemon on when you are about to serve it
