10-Minutes Vegetables in Wok / Easy and fast

Today I don't have much time to prepare lunch, so the option of sautéing vegetables is a great way to make a delicious meal in short time.

A wonderful thing is to enjoy the crunchy texture of vegetables. That's why stir-frying them in a wok allows quick cooking without the vegetables losing their texture.

In this post, I will share how to make 10-Minutes Vegetables in Wok. It is a recipe that will only take 10 minutes to prepare, so find all your favorite vegetables at home and let's get to work.

All vegetables are valid. I had some at home:
2 cups White cabbage
1 carrot
1/2 cup mushrooms
1 small red bell pepper
1/4 cup celery stalks
1 tablespoon ginger
2 chive stalks
1 tablespoon sesame oil
3 tablespoons soy sauce

If you want to give them flavors that evoke Asian food, you can season them with soy sauce and vegan sesame oil. Be sure to read the product labels carefully.

The most laborious part of this recipe is the "mise in place", it means having all the ingredients cut and ready to be added to the wok.

For the vegetables to cook in a short and uniform time, it is essential to cut them all the same.

Once all the vegetables are cut, preheat the wok and add a tablespoon of sesame oil. If you don't have a wok, you can use a frying pan that heats well.

Stir-fry the chopped ginger. Add the red bell pepper and carrot.

Then add the mushrooms, chopped celery stalks, and chives.

Finally, add the cabbage and season with soy sauce. The whole process only takes 7 to 10 minutes.

While preparing these sautéed vegetables, I also cooked rice. As a good Chinese descendant, I love white rice. It is the perfect accompaniment to any juicy meal, as well as a delicious cup of jasmine tea.

Thanks for reading. See you in next post!
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(Camera cell phone: POCO X3 Pro, Xiaomi)