Wok Veg

Before the air fryer came the wok….

Perhaps it was because it was the biggest pan to feed our family of nine, that mum started cooking vegetables in a wok. Since then, “Wok Veg” has been a staple and served at meals in our extended family homes.

The easiest way of throwing together whichever vegetables you have and cooking them in a matter of minutes, to get a firm butjuicy texture and a melange of flavours.

The beauty of cooking this way is that you retain more nutrients than boiling them into a pan of water. Covered the pan with just enough water and add a tablespoon of olive oil to prevent sticking. The addition of an optional garlic clove or stock cube brings out the flavours and fast food that’s good for you.