Delicious combination of vegetables cooked in an oriental style wok.
Learn more about Elda Avila
Ingredients4 portions
Preparation
Separate the cauliflower and broccoli into small twigs. Have ready the sliced pumpkin and the peeled and stripped carrots. Apart prepare the sauce stirring the soy sauce, the sliced onion cambray including the green part, the ginger and the chile, reserve.
Heat the wok or a large skillet over high heat, put the oil and move the wok to cover it with oil without smoke coming out.
Add the broccoli and the cauliflower, cook moving every 20 seconds to begin to be soft for 4 or 5 minutes. Add the pumpkin and move to a high heat every 20 seconds for 3 minutes.
Quickly add the soy sauce and the hot chicken broth and mix to combine the flavors well.
Cook covered for 2 or 3 minutes or until the vegetables are cooked and check that they taste good and serve immediately.
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