Quick Wok Dish with Fresh Vegetables
A colorful wok pan with tender meat, crisp vegetables, and aromatic soy sauce is a true classic of quick cooking. This dish can be easily prepared at home with just a few ingredients, bringing an authentic Asian feel straight to your plate.
Cooked in a hot wok, vegetables and meat remain particularly juicy and flavorful. Perfect for an uncomplicated lunch or dinner.
Ingredients (for 3–4 servings)
400 g chicken tenderloins
200 g beef minute steaks
150 ml vegetable broth
100 g king oyster mushrooms
100 g mung bean sprouts
100 g sugar snap peas
3 spring onions
2 red pointed peppers
1 yellow pointed pepper
2 onions
2 carrots
50 ml dark soy sauce
20 ml rapeseed oil
1 tbsp sesame seeds
Spices
1 tsp ginger powder or freshly grated ginger
1 tsp garlic powder or 1 fresh garlic clove
½ tsp chili flakes (optional)
black pepper
Preparation
1. Prepare Ingredients
Cut chicken and beef into thin strips.
Cut onions into wedges.
Cut peppers into strips.
Cut carrots into fine julienne strips.
Slice king oyster mushrooms.
Slice spring onions into rings.
2. Sear Meat
Heat the oil in the wok until very hot.
First, quickly sear the meat in batches until browned.
Then remove from the wok and set aside.
3. Sauté Vegetables
In the same wok, first sauté the onions, carrots, and king oyster mushrooms.
After about 2–3 minutes, add the bell peppers and sugar snap peas.
Continue to sauté everything, stirring constantly.
4. Add Sauce and Spices
Deglaze with soy sauce and vegetable broth.
Add ginger, garlic, pepper, and optional chili flakes.
Return the seared meat to the wok.
Finally, stir in the mung bean sprouts and spring onions.
Let everything simmer briefly for 2–3 minutes.
5. Serve
Sprinkle with toasted sesame seeds and serve immediately.
Fragrant jasmine rice or fried noodles pair particularly well.
Thanks to spieka_bbq for the delicious Asian Wok recipe!
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