This recipe for stir-fried vegetables in oriental style is a well-rounded combination of flavours that everyone loves. With artichokes, mushrooms, spring onions, green asparagus and corn , this luxurious dish is full of colour and flavour. It takes very little cooking time for the vegetables to retain all their flavour and have that crunchy touch that I love to notice in every bite. And that is very easy to achieve in a cast iron pan like the WMF FusionTec pan , thanks to the speed with which it heats up, its enormous heat retention and how quickly it transmits that heat to the food. It is perfect for stir-frying! (and for cooking in many other ways too).
Vegetables are always present at home, whether as a first course or as a healthy accompaniment to meat, fish or eggs. Baked, grilled, steamed or sautéed with just a little oil, they are delicious, as well as providing an important contribution of vitamins and minerals essential to strengthening the immune system of everyone, especially the little ones.
This is often a challenge for my imagination, because in addition to alternating the vegetables, I have to remember how I have cooked them the last few times and vary the way I prepare them, so that they do not find them boring (I confess that this also happens to me if we eat them stewed in the same way more than twice in a row). So I leave you with an oriental recipe, hoping that you will be encouraged to try it because it is very tasty and I hope that it can break that routine of vegetables at home by bringing smiles.
Without further ado, here is the full recipe. I'm sure you'll love it!
WMF FusionTec cast iron frying pan
Ingredients
- 2 artichoke hearts
- 100 g fresh shimeji mushrooms
- 2 scallions, cut into quarters
- 1 bunch of green asparagus
- 3 tender garlic shoots
- 100 g mini corn cobs
- 4 tbsp sunflower oil
- 8 drops of sesame oil
- Oyster sauce to taste
- White sesame seeds
- Fresh cilantro
Elaboration
- Wash all the vegetables and chop them (except the artichoke, so that it doesn't oxidize) and set aside.
- Mix the sunflower oil with 8 drops of sesame oil.
- Heat the WMF FusionTec Cast Iron Pan with the oil and, in the meantime, cut the artichokes in half. Sauté the cut artichokes together with the corn on the cob.
- When they are golden, add the rest of the vegetables. Sauté them well for a couple of minutes until they are cooked but still crispy (you can cover the pan to achieve the desired doneness).
- Add the oyster sauce to taste and freshly ground pepper. Sauté for a couple more minutes and adjust the salt if necessary.
- Plate the vegetables and decorate with a little cilantro and sesame.
GRADES
- You can present the vegetables by placing a scallop, a couple of shrimp tails or some diced salmon or tuna lightly marked in the pan on top of them.
- This dish is a very complete first course, but you can also prepare it as a side dish, to accompany chicken, meat, your favorite fish or fried eggs.
- To vary the flavor, you can use soy sauce instead of oyster sauce.
- Prepare this stir-fry with the vegetables you like the most. Use seasonal vegetables, which will be at their best, or those you can find in preserves.
