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Wok Tossed Veggies in Honey and Black Bean Glaze Recipe
How to make Wok Tossed Veggies in Honey and Black Bean Glaze
Wok Tossed Veggies in Honey and Black Bean Glaze Recipe : Healthy veggies tossed in with chestnuts, shitake mushrooms, seasoning and dressing. Enjoy this recipe
- Total Cook Time 25 mins
- Prep Time 05 mins
- Cook Time 20 mins
- Recipe Servings4
- Easy
Ingredients of Wok Tossed Veggies in Honey and Black Bean Glaze
- 4-5 Sweet gourds
- 1 medium Chinese cabbage
- 1 Bok choy
- 1 tsp Ginger (minced)
- to taste Salt
- 4-5 Shitake mushrooms
- 4-5 Water chestnuts (minced)
- 1 tsp Soya sauce
- 1 1/2 tsp Black bean and garlic paste
- 1/2 Lime (juiced)
- 1 tbsp Honey
- 1 tsp Black pepper (cracked)
How to Make Wok Tossed Veggies in Honey and Black Bean Glaze
HideShow Media1.
Slice 4 sweet gourd/jungli karela/Kantolla, break one healthy bok choy, broccoli (only the florets) and 1 medium sized chopped Chinese cabbage.
2.
In a wok put a tablespoon of oil, add all the chopped veggies to it. Season with salt.
3.
Add water chestnuts and shitake mushrooms.
4.
Add soya sauce and black bean and garlic paste, juice of ½ lime, add honey and cracked black pepper.
5.
Mix well in the wok for about 4-5 minutes. Serve hot.
Key Ingredients: Sweet gourds, Chinese cabbage, Bok choy, Ginger (minced), Salt , Shitake mushrooms, Water chestnuts (minced), Soya sauce, Black bean and garlic paste, Lime (juiced), Honey, Black pepper (cracked)