Light Wok Vegetables
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 m. Eggplant (s)
- 1 zucchini
- 3 medium carrot (s)
- 500 mushrooms, fresh
- 5 teaspoon, heaped soy sauce
- 3 tablespoon oil
Print Recipe
Pin Recipe Instructions
- Wash and peel the vegetables, cut the aubergine into slices. Cut the zucchini into cubes or slices, cut the mushrooms into slices. Cut the carrots into cubes or slices.
- Heat the oil in a wok or pan. First add the carrots (as they are a bit harder than the other varieties) then add the zucchini and aubergine, and finally the mushrooms. After about 3-5 minutes add the soy sauce and stir.
- Ideal as a side dish or main course, if you like, you can refine the vegetables with yogurt or creme fraiche.
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