Vegetarian Delights - Part I
This is going to be the start of a series of “Asian cuisine” wok recipes. It took me one year to discover that I could eventually use my own wok. It remained on top of my hifi components (actually my old Sony MDS-JE520 MiniDisc deck) until I fully relocated.
“Six Treasures”
Ingredients (for 2 persons):
- 1-2 Zucchinis
- 1 big Aubergine
- ~10 Mushrooms
- 250g Creme Fraiche
- 2 Young onions
- 1 Field garlic (German: Lauch)
- 2 Onions
- Salt, orange pepper, oregano, basilikum
- Yellow paprica
- Muscat
First you heat the pan, slice onions, field garlic and young onions. Add olive oil together with the onions. Let the onions caramelize with the oil, then add field garlic and young onions. On top of that lay the aubergines and the zucchini, salt a bit. Then add the mushrooms after some time and the yellow paprica. After some time add creme fraiche. If the aubergines and the zucchini start to get a bit soft, you can serve the meal with a glass of dry white whine.
I recommend “Muskat-Ottonel”, “Morillion” (Chardonnay) or an ordinary “Grüner Veltliner”.
“Ginger Zucchini”
Ingredients (for 2 persons, smaller portions):
- 1 Zucchini
- Mushrooms
- 150g Creme Fraiche
- Young onion
- Salt, pepper
- Ginger
Again heat the pan, slice young onions, put them into the pan with some olive oil. Add zucchini, salt a bit. Then add the mushrooms and ginger. After some time add creme fraiche. Finally, add some ginger again, then you can serve the meal with a glass of dry white whine.
I recommend “Sauvignion-Blanc” or “Gelber Muskateller”.
Comments and suggestions are appreciated - as you know. 