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Wok-sautéed Baby Vegetables

  • Family dish
  • for 6 persons
  • Preparation 20 min
  • Cooking time 20 min
Sauté de crevettes aux légumes au wok

Chef's tip :

Optional: For an exotic touch, add cashews and peanuts at the end of cooking.

Ingredients :

  • 300 g peppers (yellow and red)
  • 250 g button mushrooms de Paris
  • 250 g carrots
  • 100 g mange-tout beans
  • 100 g fresh soya bean sprouts
  • 1 large bulb of fennel
  • 1 large yellow onion
  • 1 piece of fresh root ginger
  • ½ cup of sunflower oil
  • ½ cup of water
  • freshly-ground black pepper and salt
  • Optional: a fistful of cashew nuts and a fistful of peanuts

Preparation :

  1. Wash all the vegetables, de-seed the peppers and cut them into strips, finely slice the mushrooms.

  2. Heat up the cooking oil in the wok; when it is hot, add the peeled and finely sliced ginger and the sliced onion.

  3. Stir for 4 minutes, add the peppers. Continue stirring for 4 more minutes, then add the sliced fennel and mange-tout; stir for 4 more minutes, then add the mushrooms and sprouts and continue stirring till cooked. Add water if necessary. The vegetables are cooked when still crunchy. Add salt, pepper from the mill.

  4. Optional: for an exotic touch, you may add the cashew nuts and peanuts after the dish is cooked.

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