Wok-fried Spring Vegetables, Pine Nuts and Parmesan Bursting with colours, this vegetable dish will attract even salad haters.
Prep time 25 minutes Cook time 10 minutes
• 3 green zucchini balls
• 3 yellow zucchini balls
• 3 carrot balls
• 15g fennel
• 3 pearl onions
• 15g celery, diamond-shaped • 15g red capsicums
• 15g broccoli florets
• 15g Shimeiji mushrooms • 15g garlic
• 5g pine nuts
• 5g wolfberries
» Blanch all the vegetables (green zucchini balls, yellow zucchini balls, carrot balls, fennel, pearl onions, celery, red capsicums, broccoli florets and Shimeji mushrooms) with hot oil for a few seconds. Then set aside.
» Stir-fry garlic with some oil in low fire, add in all the vegetables, fry over high fire and add in pine nuts and wolfberries.
» Plate and garnish with microgreens.