Vegetable wok🍴

First cut the eggplant into strips, and put it in a bowl with water for 10 minutes to remove the bitterness.

While the eggplant is soaking, cut the zucchini into strips, clean and slice the mushrooms and clean and chop the broccoli.

Remove the eggplant from the water and place it on kitchen paper to dry it. Then we have all the ingredients ready

Put a teaspoon of oil and a teaspoon of soy sauce in the wok pan and when it starts to heat, add the eggplant, which is the one that takes the longest to cook. (We can do this in two ways, adding the ingredients to the pan every 2-3 minutes approx. from more to less cooking, or do them one by one and at the end put them back together and sauté them together).

Sauté the eggplant until it is soft and well done, put it in a small dish and set aside. (My wok pan is small so I cooked the ingredients separately and sautéed them together at the end).

Season the zucchini with salt and pepper (not too much, the soy sauce is already salty) Put a little more oil and soy sauce in the wok and sauté it, do not stop moving the pan to prevent the vegetables from sticking. When it is soft and done we reserve with the eggplant.

Then season with salt and pepper and sauté the mushrooms and then the broccoli, here we will only use a little oil.

We put all the ingredients together and sauté them all together with a minimum touch of oil.

We put it on a plate and ready to enjoy.