Early Summer Vegetable Wok

Name: Early Summer Vegetable Wok
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 bunch asparagus, trimmed and cleaned and divided in half; 3 Tbsps black bean sauce (can be substituted with oyster sauce); 1 cabbage (can be substituted with 1 pak choy or chard), cut in thin strips; 4 Tbsps canola oil; 1 chili (or chili flakes); 1 bunch cilantro, roughly chopped; 1 fennel bulb, trimmed and cleaned and cut in thin strips; 1 bunch bears garlic/ramsons (tastes a little bit similar to chives), roughly chopped; 2 cloves garlic, cut in thin layers; 1 Tbsp soya sauce; 4 Tbsps water; 1 zucchini, cut into sticks

Early Summer Vegetable Wok

Early Summer Vegetable Wok is a gluten free and vegan side dish. One portion of this dish contains about 6g of protein, 15g of fat, and a total of 213 calories. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of cilantro, cabbage, soya sauce, and a handful of other ingredients are all it takes to make this recipe so tasty. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes about 45 minutes.