Chinese vegetable wok

Name: Chinese vegetable wok
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 250 g Egg-Aubergines; 7-10 Tbsp Salt; 125 g small, fresh corncobs; 200 g Okra pods; 1-2 TABLESPOONS White wine vinegar; 1 (approx. 700 g) perennial paksoi; 150 g small shiitake mushrooms; 2 Garlic cloves; 1/8 l clear chicken stock (instant); 4 TABLESPOONS Soy sauce; 1/2 TEASPOON Sambal Oelek; 3 TABLESPOONS Soybean oil; 75 g Cashew nuts; 7-10 Tbsp (the vegetables are available in Asian shops); 7-10 Tbsp Basil

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

250 g Egg-Aubergines
7-10 Tbsp Salt
125 g small, fresh corncobs
200 g Okra pods
1-2 TABLESPOONS White wine vinegar
1 (approx. 700 g) perennial paksoi
150 g small shiitake mushrooms
2 Garlic cloves
1/8 l clear chicken stock (instant)
4 TABLESPOONS Soy sauce
1/2 TEASPOON Sambal Oelek
3 TABLESPOONS Soybean oil
75 g Cashew nuts
7-10 Tbsp (the vegetables are available in Asian shops)
7-10 Tbsp Basil

Directions

1
Clean the aubergines, cut them into slices and salt them slightly. Leave to stand until small drops of water form on the vegetables. Clean the corncobs and okras. Cook the corn in boiling salted water for five minutes, remove.
2
Add vinegar to the vegetable water and cook the okra for five minutes. Clean the paksoi and cut into wide strips. Clean the mushrooms, cut the hats crosswise. Press garlic through a garlic press, mix with chicken soup, soy sauce and sambal oelek.
3
Dab aubergines dry. Heat oil in a wok. Fry slices of aubergine, cashew nuts and mushrooms in portions. Add drained, possibly halved okra and corn. Fry for two to three minutes.
4
Slide to the edge of the wok. Finally fry the paksoi for two to three minutes. Pour on the spiced chicken soup. Braise briefly. Garnish with basil if desired. Chinese noodles taste good with it.