Easy Vegetable Wok 

6a00e008d618bb88340133eca2bbb9970b-800wiI try to incorporate as many different vegetables as I can, in a day to day meal. I also love to add as many colors as possible. The colors not only add to the vibrancy of the dish but they also denote the type of nutrition that particular vegetable is rich in. So more the colors, better it is for you. The beauty is that its easy, quick and healthy and you can use basically any veggies you have at home and side them with what you want. Just use your imagination and create different variety dish each time. It is one of my go to meals when time is short and inspiration is sorely lacking. There are immense varieties of this famous dish available with each cook adding their own touch of creativity to it. I don’t have a specific version since I add ingredients whatever I have in hand on that particular day. You can make it really simple and skip the sauce, use just salt and chilli instead. You can use kelp noodles, buckwheat noodles, oat noodles etc. Each time I make it, the taste is a little different.

Recipe:

  • 1-2 handfuls of rice noodles
  • 1 cup purple cabbage, shredded
  • 1/2 cup frozen peas
  • 1/2 cup bell pepper, sliced
  • 1 medium carrot, shredded
  • 1 cup sprouts
  • 1 cup mushrooms, sliced
  • 2 garlic cloves, minced

Ingredients for the sauce:

  • 2 tbsp Nama Shoyu or Tamari
  • 1 tbsp Apple Cider Vinegar
  • 1 tbsp Sweet Chilli sauce
  • 2 tbsp Hoisin sauce
  • sea salt to taste
Instructions:
  1. Prepare the noodles as said on the package instruction. I have found that the best noodles result not boiling, but pouring noodles with boiling water and letting them soak about 15-20 minutes or until soft..
  2. Meanwhile heat a wide skillet on medium/low heat. Pour in half a cup of water and add the garlic followed by bell peppers, cabbage, carrots and peas. Stir everything properly and let the veggies steam about 10 minutes on the low heat with the lid on. I like them warm, but still raw and crunchy.
  3. Mix together Nama Shoyu, Hoisin, Sweet chilli sauce and apple cider vinegar.
  4. When you find the vegetables are ready, add the noodles and sauce along with sprouts.
  5. Stir everything together and turn off the heat.
  6. Sprinkle with sesame seeds and enjoy 😉

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