You can make some really impressive dishes using just a skillet! This time, Julio (WMF chef) brings us an oriental-style vegetable stir-fry that's delicious. It yields very tasty sautéed vegetables, a recipe you can serve as a first course or as a side for meat or fish.
The recipe was prepared in a "eternal skillet", the Cromargan stainless steel one from WMF. Cooking in stainless steel has its quirks, which is why this recipe is interesting: you'll see that, with a couple of the chef's tips, the pan doesn’t stick at all.
Here's the video recipe, although below you'll find it written out so you don't miss a thing.
Ingredients (for 4 people)
- 200 g of broccoli
- 200 g of sugar snap peas
- 200 g of shiitake mushrooms
- 200 g. carrots
- 1 small red bell pepper
- 2 cloves of garlic, minced
- 4 tablespoons of oyster sauce
- 50 g of shelled peanuts
- Sunflower oil
- Black pepper
- Soy sauce
Preparation
- Put a pot with water and a pinch of salt on the heat to bring it to a boil.
- Meanwhile, finely chop the garlic using a garlic press, and wash and chop all the vegetables.
- When the water is boiling, blanch the carrot (2 minutes). Then the broccoli and the sugar snap peas or green beans (1 minute); immediately transfer them to a bowl with cold water and ice. Drain and set aside.
- Heat the WMF stainless steel skillet and when it's very hot, pour in a splash of oil and immediately add all the vegetables and the peanuts, sautéing them well for three to four minutes. Add the oyster sauce, soy sauce and freshly ground pepper and sauté everything for a couple more minutes.
- Adjust the salt with the soy sauce and serve immediately.
Recipe author: WMF España
Comments
MD said:
El vídeo, a partir de la mitad se escucha mal.
Me interesa mucho ver la receta y los comentarios del cocinero, pero me resulta imposible.
Claudia said:
Muchas gracias, Maria! Eres muy amable :) ¡Saludos a Venezuela!
Maria Ugarte said:
Excelente blog, mil bendiciones, gracias por aceptarnos. Desde Venezuela gracias, continúen así