1 box of mushrooms
1 box of broccolini
2–3 bell peppers in different colors
1 box of sugar peas
1–2 red onions
1 box of Brussels sprouts
sesame seed oil for stir-frying
Wok sauce
2 tsp green curry paste
2 cloves of garlic
small piece of ginger, grated
1 red chili
1 dl rapeseed oil
salt and black pepper
Cut all vegetables into large pieces. Heat the cast iron pan and add sesame seed oil. Add the vegetables and stir-fry them for approx. 3–4 minutes, turning them occasionally. Allow the vegetables to develop a nice color, but do not cook until soft.
Prepare the wok sauce by placing the ingredients in a blender. Pour the sauce into the pan over the vegetables toward the end of cooking and fry for approx. another 1–2 minutes.
Serve the vegetable wok with boiled basmati rice or noodles, garnish with fresh coriander and lime wedges!
