Vegetable Wok (Stir-Fry)

The essence of wok dishes is the very high heat and the quick cooking.

1. Cut the broccoli, the carrot, the pepper and the courgette into evenly sized pieces, so they cook at the same time.

2. Heat the wok strongly hot, then trickle in some of the sesame oil.

3. Start with the firmer vegetables – the carrot and the broccoli –, then gradually add the pepper and the courgette.

4. Stir it constantly and quickly, over a high heat throughout, so the vegetables stay vivid in colour and crunchy.

5. Throw in the crushed garlic, and fry it for a few seconds, until fragrant.

6. At the end season it with the soy sauce, trickle over the rest of the sesame oil, and serve it immediately.

Tip: The secret of the wok is the very high heat and the constant movement – this way the vegetables stay crunchy and do not overcook.