Main Dishes

Veggie wok with potato wedges

 

Our wok is one of the most used kitchen tools (next to our blender)! I prefer it over all pans because you can cook so much quicker in woks and you can also make much more at once.

And I love to make veggie woks, because they are warming, delicious and nourishing. It is one of the most cooked dishes in my family.

Sometimes we already prepare it on a Sunday evening, so that we can have it through the week when there is less time for cooking.

It is also really easy making veggie stews in the wok like these. I always start with onion and ginger, I roast them in a little vegetable oil, then I add all the veggies I can find in the fridge and cook it in water with some vegetable stock added.

If you want to add carrots, you should maybe grate them because they need much longer to soften than all the other veggies. Or you simply leave them out.

 

 

 

 

This tomato-wok is my sister's favorite and easy to make by adding the canned tomatoes after having cooked the veggies for some time until they are soft. It is important to add lots of herbs to your wok. They make the flavor and eating spicy is really healthy!

However I don’t like too spicy food, because in my opinion it sometimes covers the taste of the veggies.

It's great if you have fresh herbs, but dried herbs are good as well. I like a herb mixture called 'Italian Herbs' containing rosemary,  basil, oregano, chili flakes, parsley and cumin. This mixture completes this wok perfectly.

As side dish you can serve rice or quinoa, but I also like potato wedges very much.

A very nourishing, warming and delicious goodness bowl!

 

Veggie-wok with potato wedges

(serves five)

 

Ingredients:

 

2 zucchini

1 eggplant

2 paprika

3 potatoes

4 onions

1 can tomatoes

one finger nail big piece of ginger

1 tbsp vegetable broth

1/2 tsp salt and pepper

rosemary, basil, oregano, chili flakes, parsley, cumin

2 tbsp olive oil

 

Crispy potato wedges

 

Procedure:

 

1. In your wok heat the olive oil.

2. Cut the onions and the ginger into small pieces. Roast in your wok until lightly brown.

3. In the meantime wash the eggplant, paprika, potatoes and zucchini, cut them into pieces as well and add to the wok.

4. Cover the veggies with water, add one tbsp vegetable broth and let it cook for approximately 15 minutes

5. In the meantime prepare the potato wedges. Find out how I make them here!

6. Add the can tomatoes to the wok, season with all the herbs (don't be thrifty with herbs!) and let it cook for another 10 minutes.

7. Serve the veggie-wok with the potato wedges and enjoy!