Stir-fried vegetables in the wok represent one of the most effective and correct ways to cook vegetables, enhancing their texture, color, and natural flavor. This cooking technique is based on a few fundamental principles: high heat, short times, and continuous movement. The result is very different from classic stewed or boiled vegetables, both in terms of taste and visual appeal.
The wok, thanks to its shape and ability to quickly reach high temperatures, allows for quick and even cooking. Vegetables cook in a few minutes, remaining al dente, bright, and pleasant to the bite. They are not raw vegetables, but cooked in the right way to preserve their structure, avoiding water release or color loss.
Success in this preparation depends mainly on technique. The cut must be regular to ensure even cooking, the pan must be very hot before adding oil, and the lid should not be used, as retaining steam would turn the cooking into stewing. In the wok, instead, the steam must disperse quickly, allowing the vegetables to stir-fry and slightly brown without softening too much.
This recipe is deliberately simple in ingredients, as it aims to focus on the quality of the cooking.
Stir-frying vegetables is best done with a pan suitable for high temperatures. The woks from Classe are specifically designed for this type of preparation: they heat up quickly, distribute heat evenly, and allow you to work over high heat without stressing the ingredients. The shape of the wok facilitates continuous movement of the vegetables and achieves quick and controlled cooking, maintaining color and texture. An ideal choice for those seeking reliable performance and precise everyday cooking without complications.
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Stir-Fried Vegetables in the Wok:
- 1 large zucchini
- 1 large carrot
- 1/2 bell pepper
- 1/2 yellow onion
- 2 tablespoons soy sauce (or fine salt)
- to taste sesame seeds
Tools for Stir-Fried Vegetables in the Wok:
- 1 Knife
- 1 Wok
- 1 Spoon non-stick
Steps for Preparing and Cooking Stir-Fried Vegetables in the Wok:
Wash the zucchini and carrots, then dry them well
Cut them into regular julienne strips, trying to maintain a similar thickness for even cooking
Peel the onion, slice it thinly, and then divide each slice into thin strips.Place the wok on the stove and let it heat up well before adding the oil (make sure it does not exceed 338°F).
Pour the extra virgin olive oil and heat it briefly without letting it smoke
Add first the harder vegetables like carrots and onions and stir-fry them for about a minute.
Then add the zucchini and continue to stir-fry the vegetables without using a lid, keeping the heat high
Continue cooking for 4-6 minutes, stirring or tossing the wok oftenAt the end of cooking, add the soy sauce and let it evaporate over high heat for about 20-30 seconds
Taste and adjust the salt if necessary, or if not using soy sauce, salt the preparation.Turn off the heat, transfer the vegetables to the plates, and finish with a light sprinkle of black sesame seeds
Tips:
If you have leftover stir-fried vegetables, you can reuse them in the following ways:
– To make an omelet, just add them to beaten eggs and cook as usual
– To fill a sandwich, wrap, or focaccia
– As a base for fried rice or to dress a quick pasta.
If you have leftover stir-fried vegetables, you can reuse them in the following ways:
– To make an omelet, just add them to beaten eggs and cook as usual
– To fill a sandwich, wrap, or focaccia
– As a base for fried rice or to dress a quick pasta.
FAQ (Questions and Answers)
Should the vegetables appear crunchy?
Yes. Cooking in the wok keeps the vegetables al dente: it is a characteristic of the preparation, not a mistake.
Can I use other vegetables?
Sure. Broccoli, green beans, or cabbage work great, always cut thinly.
Can I skip the soy sauce?
Yes. The recipe works perfectly without it, maintaining a more Mediterranean style.
Can I prepare them in advance?
It’s best to consume them immediately. If necessary, you can briefly reheat them in a pan over high heat.
Why is the lid not used?
The lid retains steam and stews the vegetables. The wok works over high heat and uncovered.
