Thai-style stir-fried vegetables

You can make some super successful recipes simply with a frying pan! On this occasion, Julio (WMF cook), brings us an oriental-style vegetable stir-fry that is addictive. The result is some delicious sautéed vegetables, a recipe that you can serve as a first course as well as a side dish with meat or fish.

The recipe has been prepared in a timeless pan , the stainless steel Cromargan from WMF. Cooking in stainless steel has its value, which is why this recipe is also interesting: you will see that, with a couple of tips from the chef, nothing will stick to the pan.

I leave you with the video recipe, although you have it written below so you don't miss anything.

Ingredients (for 4 people)

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

Preparation

1. Put a pot with water and a pinch of salt on the fire to bring it to a boil.
2. Meanwhile, finely chop the garlic with the help of a garlic press , and wash and chop all the vegetables.
3. When the water is boiling, blanch the carrot (2 minutes). Then the broccoli and snow peas or beans (1 minute); then removing them in a container with cold water and ice. Drain and reserve.
4. Heat the WMF stainless steel frying pan and when it is very hot, add a stream 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 for another couple of minutes.
5. Correct the salt with the soy sauce and serve immediately.