More and more Asian dishes began to appear on our tables. A special wok pan is used to prepare them. I recommend purchasing this if you plan on cooking Asian food. Most used products can be found in large supermarkets, as well as packages of ready-made sauces.
The basic rule for cooking is high heat and short cooking times. Since there will be no time to prepare food in the process, I cut everything in advance.
Today for lunch we will cook wok egg noodles with meat and vegetables in a sauce.
Ingredients:
Egg noodles - 1 pack
Meat - 500 grams
Red onion - 1 pc.
Green onions - 1 bunch
Bulgarian pepper - 3 pcs.
Hot pepper - to taste
Broccoli - 100 grams
Mushrooms - 300 grams
Zucchini - 1 pc.
Carrots - 1 pc.
Garlic - 3 cloves
Ginger root - 3 cm
Sesame oil - 4 tablespoons
Soy sauce - 100 ml
Oyster sauce - 1 tablespoon
Course of action:
I prepare the necessary products.
For vegetables, use whatever you find in your refrigerator. Pork can be substituted for chicken or beef.
I cut off the films, visible fat from the meat and cut into thin strips.
Zucchini and carrots are grated. The dish will look prettier if all the ingredients are cut into the same shape.
I cut the champignons into quarters. If the mushrooms are small, you can leave them whole.
Shred the rest of the vegetables, keeping the same shape.
I heat the pan over high heat, pour in half of the sesame oil. When it gets warm enough and smoke starts to go, I spread the prepared meat and fry it until golden, about 8-10 minutes.
Transfer the fried pork from the pan to a plate, add the remaining oil and spread the vegetables. First of all, there are ginger and chili.
In a couple of minutes - carrots and mushrooms. Do not forget to stir the vegetables with a wooden spatula.
Then I send all the other vegetables to the wok. Without reducing the heat, I fry the mixture for another 4 minutes.
Return the fried pork to the vegetables and mix gently. The vegetable strips should retain their shape and remain slightly crispy.
I pour in a mixture of soy and oyster sauce.
Stir and remove the wok from the heat.
I boil the egg noodles according to the instructions on the package.
I put the finished noodles on a sieve and let the excess water drain.
Asian-style lunch is ready. On top I decorate the meat with vegetables with cilantro and green onions. Serve lime and chili separately, maybe someone wants a hotter dish.
Bon Appetit!
Author: Elena Gapkalova
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