Vegetables cooked with a wok stay crunchy by using this ancient tool from Asian culinary tradition. Thanks to the material it is made of and its shape, the Wok reaches high temperatures in a short time. This allows for fast, low-fat cooking because it prevents the seasoning from penetrating inside the food, which keeps all its nutrients, staying crunchy and easy to digest.
Recipe and method
The pan is greased with some oil, heated, and then the vegetables are tossed in, starting with the crunchiest and ending with the most delicate. The result will be a mix of vegetables caramelized on the outside and soft on the inside.
- Add the salmon cut into cubes towards the end so that it stays pink.
- Add some paprika and herb-infused salt.
Another important tip for always serving healthy meals that support your body is to always use strictly seasonal vegetables (and of course fruit as well).
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