Vegetable wok

Name: Vegetable wok
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 250 g egg aubergines or 1 small normal aubergine; 7-10 Tbsp Salt; 125 g small, fresh corncobs; 200 g small okras; 1-2 TABLESPOONS White wine vinegar; 1 (approx. 700 g) perennial paksoi; 150 g small shiitake mushrooms; 1-2 Garlic cloves; 1/8 l Chicken stock (instant); 4 TABLESPOONS Soy sauce; 1/2-1 TEASPOON Sambal Oelek; 3 TABLESPOONS Soybean oil; 75 g Cashew nuts; 7-10 Tbsp Basil

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

250 g egg aubergines or 1 small normal aubergine
7-10 Tbsp Salt
125 g small, fresh corncobs
200 g small okras
1-2 TABLESPOONS White wine vinegar
1 (approx. 700 g) perennial paksoi
150 g small shiitake mushrooms
1-2 Garlic cloves
1/8 l Chicken stock (instant)
4 TABLESPOONS Soy sauce
1/2-1 TEASPOON Sambal Oelek
3 TABLESPOONS Soybean oil
75 g Cashew nuts
7-10 Tbsp Basil

Directions

1
Clean, wash and slice the aubergines. Salt and leave to stand until the vegetables draw water. Clean the corncobs and okras. Cook the corn in boiling salted water for five minutes, remove.
2
Cook the okra with a little vinegar for five minutes in the vegetable water. Drain. Clean the paksoi and shiitake mushrooms. Cut the paksoi into strips. For the mushrooms, carve the cap crosswise. Press the garlic through a garlic press.
3
Mix chicken stock, soy sauce, sambal oelek and garlic. Dab aubergine slices dry. Heat the oil in a hot wok (or a large pan). First fry the aubergines, cashew nuts and mushrooms in portions.
4
Add okra and corn. Fry for two to three minutes while turning. Slide to the edge and finally fry the paksoi for two minutes. Pour over the spiced chicken stock, braise briefly and serve sprinkled with basil leaves as desired.
5
Chinese noodles taste good with it.