Wok-fried Spring Veg­eta­bles, Pine Nuts and Parme­san Burst­ing with colours, this veg­etable dish will at­tract even salad haters.

Epicure - - COVER STORY -

Serves 3

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.

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.