This recipe for Oriental-style stir-fried vegetables is a round Set of flavors that everyone loves. With artichokes, mushrooms, spring onions, green asparagus and corn, this luxurious dish is full of color and flavor. Very little cooking time is required so the vegetables retain all their flavor and have that crunchy texture that I love to notice in every bite. And that's very easy to achieve in an iron pan like the WMF FusionTec pan, thanks to how quickly it heats up, its tremendous heat retention and how fast it transfers that heat to the food. It's perfect for stir-frying! (and also for cooking in many other ways).
Vegetables are always present at home; whether as a first course or as a healthy side for meats, fish, or eggs. Baked, on the grill, steamed, or sautéed with just a little oil, they are delicious, as well as providing a important source of essential vitamins and minerals to strengthen everyone's immune system, especially the little ones.
This often poses a challenge for my imagination, because besides rotating the vegetables, I have to remember how I cooked them the last few times and vary the way I prepare them, so they don't find them boring (I confess that happens to me too if we eat them stewed the same way more than twice in a row). So I leave you with an Oriental recipe, hoping you'll be encouraged to try it because it's very tasty and I hope it can break that vegetable routine at home and bring smiles.
Without further ado, here is the full recipe. I'm sure you're going to love it!
WMF FusionTec cast iron frying pan
Ingredients
- 2 artichoke hearts
- 100 g fresh shimeji mushrooms
- 2 spring onions cut into quarters
- 1 bunch of green asparagus
- 3 young garlic shoots
- 100 g mini corn cobs
- 4 tbsp sunflower oil
- 8 drops sesame oil
- Oyster sauce to taste
- White sesame seeds
- Fresh cilantro
Method
- Wash all the vegetables and chop them (except the artichoke, so it doesn't oxidize) and set aside.
- Mix the sunflower oil with 8 drops of sesame oil.
- Heat the WMF FusionTec cast iron frying pan with the oil and, meanwhile, cut the artichokes in half. Stir-fry the halved artichokes together with the mini corn cobs.
- When they are golden, add the rest of the vegetables. Stir-fry them well for a couple of minutes until cooked but still crunchy (you can cover the pan to achieve the desired doneness).
- Add oyster sauce to taste and freshly ground pepper. Stir-fry everything for a couple more minutes and adjust the salt if necessary.
- Plate the vegetables and garnish with a little cilantro and sesame.
NOTES
- You can present the vegetables topped with a scallop, a couple of prawns' tails or some slightly seared cubes of salmon or tuna.
- This dish is a very complete starter, but you can also prepare it as a side dish to accompany chicken, meat, your favorite fish or some fried eggs.
- To vary the flavor, you can use soy sauce instead of oyster sauce.
- Prepare this stir-fry with the vegetables you like best. Use seasonal vegetables when they are at their best, or those you may have preserved.
