Vegetable wok: ABC to saute vegetables

Many of the great recipes begin in this way: today I will teach you to tradiiconal style vegetable wok Welcome to Paulina Kitchen! In this article you will find an unimaginable amount of tips and data that you will never forget. We are going to learn to cook vegetable wok at another level .

This is going to be a very complete guide and very well explained to saute vegetals and not fail in the attempt: in a first part we will learn how to cut each vegetable , then what is the perfect temperature for cooking vegetables? What kind of container do we have to use?, At what time do we add salt? How long? How to season? ALL!

Paulina accompanying you in every detail. Let's start!

How to cut vegetables for vegetable wok

• Onion : We have to peel it and cut it into 4-5 large segments.
• Morrón: We cut it into strips, to cut the bell, we always place it with the fleshy part of the top side. Thus it cuts much easier.
• Carrot: We can cut it into slices or strips, it is the same. First we cut an end to assemble a floor and then in sheets of, more or less, half cm. along. Finally, we cut the rhiss weapons once again.
• Zucchini: We cut into slices of, more or less, half cm.
• Chauchas or green beans: first, we cut the tips and then simply a couple of cuts in diagonal. That there are 2-3 cm portions. long
• Berenjenas: The cut will also be on slices of 1-1.5 cm. Or a little more, this is so that it does not disappear in cooking. From there in semicircles and rooms.
• Broccoli: We pay attention because the first thing we are going to do with the broccoli is to take out the trees one by one. The broccoli stem is not thrown, it can be used for a soup or sauteed or whatever you want.

Choose the vegetable wok container

To make a perfect vegetables it is important that we take some time to choose a perfect container that best suits our vegetables, whether a wok or a wide pan with low edges.

It is necessary that the container have a very large mouth , but not too many walls. ? This is to prevent steam from being condensed, so we will not have unnecessary humidity and vegetables will be well crisp.

Tips for cooking vegetables

Wait for the oil to be very hot

How do we realize this? When we move the pan and see that the oil runs quickly through the base, that means that our oil is at the right point to incorporate the vegetables.

⚠️ Do not add the vegetables if the oil is cold or doubts that it could still be.

Do not pile up vegetables when saving

Key in this type of preparations and more if we want a crispy result. Our vegetables have to be comfortable in the pan, if we place them above the other, the steam they are going to let go that they get soft. ?? We don't want this.

When do we add salt? 

Never! Lie, if we are going to put, but the incorporation of salt will be at a strategic moment. The issue is that salt makes vegetables sweat, bone begin to release their liquid and this time we don't look for that, since we want crunchy vegetables.

How to make some vegetables are not raw? 

In the last minutes of cooking we will incorporate some water, but very little, simply to generate steam. Then we place a lid and, doing this, they will finish cooking. In the case of this recipe it was necessary because we have vegetables such as carrots, broccoli , chauchas and are vegetables that we want well cooked.

We take note of all this and now testing it is the funniest part. 

Bonus Track: In his Paulina channel he has a video with this recipe and explains very well how the perfect technique is to skip vegetables. I leave them here.

Below you will find the recipe of a very easy vegetable wok , but the same can be done with the vegetables you want! Is it a formula that applies to everything and following these recommendations, your vegetables will have a new face?

What is your favorite combination of vegetables? 

Vegetable wok recipe

Ingredients

• 1 onion
• 1 belling
• 1 carrot
• 1 Zucchini
• 1 chaucha or green Jewish
• 1 eggplant
• 1 broccoli
• 1 chopped garlic
• Salt c/n
• Pepper

How to saute vegetables for a perfect vegetable wok

1. Cut all vegetables and reserve them.
2. Heat a wok or pan with a little olive oil at the base, when the vegetables are added. Start cooking over high heat.
3. Every so often to move the pan or with a spatula, but with soft movements preventing them from breaking. Continue golden.
4. After 10 minutes, add some water and the lid. It cooks like this for 5 more minutes.
5. After time, it's almost ready. Finally, salt, chopped garlic and pepper are added. Do not replace the lid, continue cooking and stir every time for 10 more minutes.
6. Check that vegetables are properly cooked. Turn off the heat and serve the vegetable wok as accompaniment or main dish.