Quick, fresh & full of flavor
A colorful vegetable wok dish is always a good idea. Crunchy vegetables, aromatic soy sauce, and toasted sesame oil – and your quick Asian-style favorite dish is ready.
With the right wok technique, the vegetables remain firm to the bite and develop wonderful roasted flavors. Important: high heat, short cooking time, lots of movement.
Ingredients (4 servings)
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3 bell peppers (red & yellow)
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1 zucchini
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½ stalk leek
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2 carrots
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250 g sugar snap peas
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250 g mushrooms
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1 onion
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2 cloves garlic
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3 tbsp sesame oil
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75 ml soy sauce
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150 ml vegetable broth
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Fresh parsley or cilantro
Spices:
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1 tsp ginger powder or freshly grated ginger
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1 tsp paprika powder
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½ tsp chili (optional)
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Freshly ground pepper
Preparation
1. Prepare the vegetables
Dice bell peppers.
Quarter zucchini and slice.
Cut carrots into fine strips.
Quarter mushrooms.
Slice leek into rings.
Finely chop onion and garlic.
Everything should be prepared – it moves quickly in the wok!
2. Heat wok intensely
Heat the wok on high heat until it is very hot.
Add sesame oil.
First, sauté onion and garlic for 30 seconds.
3. Sauté vegetables
Now add the vegetables to the wok in portions.
Important:
Do not add everything at once – otherwise it will boil instead of frying.
Sauté for 2–4 minutes over high heat until roasted aromas develop and the vegetables are still firm to the bite.
4. Season & Glaze
Add soy sauce and reduce briefly.
Deglaze with a little vegetable broth – just enough to lightly coat the vegetables (not swimming!).
Season with ginger, paprika powder, pepper, and optional chili.
5. Finish
Finally, fold in fresh parsley or cilantro.
Serving
Perfect with basmati rice or fried noodles.
Optionally sprinkle with toasted sesame seeds.
💡Tip
- Can be expanded with chicken, shrimp, or tofu
- A squeeze of lime juice adds freshness
- High heat is the secret – short and hot rather than long simmering
Many thanks to Mein Kochuniversum for the inspiration and photos!
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