VEGGIE WOK

All right. Take a look at this colorful rainbow and tell me, doesn't it beautiful? This is the reason why I started to cook Veggie Cuisine. The variety of textures, colors combinations and when we try this exotic mix, we start to travel to an Asian and eccentric unknown place.

 Maybe f***ing China Town came into my kitchen with this oriental technique. Anyway, in Peru is so popular. Because this food could be very cheap. And when I say this, I am talking about a Chinese culture that lives thru Peruvians life. 

The Wok technique is in our life at the same way that ceviche does. But, what is WOK?  Wok is stir f***ing fried. One of my favorite cuisine technique that exists many centuries ago. I can imagine the old street Chinese culture working and living in urban centers selling this kind of dish because of the price and the short time that it takes to be cooked.

A dish that has been gone thru many empires and has been developed cause of the oil and fire is still present in our society. The first step of this fabulous technique consists in heat the wok to a high temperature and just it start to smoke, a small amount of cooking oil is added down the side of the wok. So we are going to cook all around the wok followed by seasonings like ginger, garlic, shallots or onions.

This seasonings are tossed with a spatula until they are fragrant. Then we add other ingredients, beginning with the ones taking the longest to cook. So, we could get all vegetables a little bit crunchy.  Indeed, when a wok breathes energy into a stir-fry, give veggies a unique concentrated flavor and aroma.

This technique is very easy and fun to use for tasty dishes with an oriental touch. And it´s so welcome to my bloody kitchen.

Just for Readers:

INGREDIENTS
Zucchini x1
Capsicum x1
Corn x1/2
Broccoli 100g
Spinach 100g
Fennel 20g
Carrot x1
Cherry Tomatoes x10
Sesamo Seeds
Soja