Croatian-Chinese combination from the wok!
I prepare various vegetables in a wok almost every day, I always combine something with home-grown vegetables and Asian cuisine. Wok dough, rice wok noodles, wok rice ... are toppings that I really like and give me, in combination with vegetables (sometimes chicken or turkey sticks) a complete meal.
Preparation steps
- Peel the aubergines, cut them into cubes, add salt and pour over the milk. While it is melting in the milk, which will extract its bitterness and will not darken during baking, cut the shallots into small cubes, as well as the peppers and leeks. Cut the carrots into long strips, using a potato peeler.
- Put a little butter and raspberry oil in the wok and let it heat up, then pour in the onion, paprika, and leek, when slightly browned add the eggplant. It should be constantly stirred, with two cookers, so that the vegetables are evenly cooked. After a few minutes, add the carrot strips and cover everything with a little soup stock. Season with ready-made wok spices, Asian spices.
- Add Chinese wok rice noodles to this vegetable. Mix everything well and let it all come together, the pasta picks up all the liquid and the vegetables remain aldente.
- Bake everything together for about 5-6 minutes. It is served after at least half an hour of standing in the wok.
Serving
On Friday, with fish, it was our main dish, and vegetable soup with amaranth, millet and buckwheat, a warm appetizer.