Vegetable and beef wok with konyac

Start preparing the Konyac pasta. Bring water to boil and once it boils remove from heat and add the dried Konyac nests (2-3 nests per serving). At least 15 minutes, but the longer they are in the water the better they are.

Boil water in a large pot with salt and cut the broccoli into small trees. Remember, peel and use the stem! When the water boils, add the broccoli and leave it for 5 minutes. Drain, run under cold water and set aside.

Put in wok the oil and the onion cut in petals, until browned or poached, according to taste.

While the onion is cooking, make the zucchini and carrot slices with the help of a peeler.

When the onion is ready, add the carrot first and let it cook over high heat for 3 minutes, then add the zucchini and cook for another 3-4 minutes.

While the vegetables are cooking, make strips with the babilla fillets and reserve the salt and pepper. Once the vegetables are ready, add it over high heat until golden brown.

Add the broccoli and stir. To finish the wok add the two tablespoons of soybeans.

When you have the wok ready, remove the Konyac from the water and wash it very well. Then add it to the wok, heat stirring and ready to eat.