Thai-style stir-fried vegetables

You can make some super-effective recipes using just a frying pan! On this occasion, Julio (WMF chef) brings us an oriental-style vegetable stir-fry that is delicious. The result is delicious stir-fried vegetables, a recipe that can be served as a first course or as an accompaniment to meat or fish.

The recipe has been prepared in an eternal frying pan , the Cromargan stainless steel pan from WMF. Cooking in stainless steel has its own thing, which is why it is so interesting to make this recipe: you will see that, with a few tips from the chef, the pan will not stick at all.

I leave you with the video recipe, although you can find it written down below so you don't get lost in anything.

Ingredients (for 4 people)

• 200 g of broccoli
• 200 g of snow peas
• 200 g shiitake mushrooms
• 200 g. carrots
• 1 small red pepper
• 2 cloves of garlic, minced
• 4 tablespoons oyster sauce
• 50 g of peeled peanuts
• Sunflower oil
• Pepper
• Soy sauce

Preparation

1. Place a pot of water with a pinch of salt on the heat and bring to a boil.
2. Meanwhile, finely chop the garlic using a garlic press , and wash and chop all the vegetables.
3. When the water is boiling, blanch the carrot (2 minutes). Next, add the broccoli and snow peas or beans (1 minute); then place them in a container with cold water and ice. Drain and set aside.
4. Heat the WMF stainless steel pan and when it is very hot, pour in a splash of oil and immediately add all the vegetables and peanuts, sautéing them well for three or four minutes. Add the oyster sauce, soy sauce and freshly ground pepper and sauté everything for a couple more minutes.
5. Adjust the salt with soy sauce and serve immediately.