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Vegetables and meat at Wok

Vegetables and meat at Wok

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Searching through the freezer I found a bag left, lost from the various vegetables put this fall. I combined them with the pieces of pork (with us without meat it's more complicated !!!) and it was eaten until the last sip.
Good appetite!!!

  • eggplant cubes in the freezer approx. 200 gr
  • diced peppers in the freezer approx. 100 gr.
  • diced carrots in the freezer approx.
  • green and yellow beans from the freezer approx. 200 gr
  • onion 200 gr.
  • olive oil
  • salt
  • pepper
  • paprika
  • pieces of pork approx. 500 gr

Servings: 8

Preparation time: less than 60 minutes

RECIPE PREPARATION Vegetables and meat at Wok:

Peel an onion and cut it into small pieces. Cook in the wok pan with a little olive oil and water. Add the vegetables from the freezer. It goes well with salt, pepper and paprika. Add the meat and simmer until the meat is penetrated.

It can be served with rice garnish, but it is also delicious with bread.

Tips sites


for those who fast, meat can be replaced with mushrooms


any type of meat can be used


the eggplants were cleaned, semi-fried in oil and put in the freezer in the autumn

If you like it, share it with your friends!


1 kg pork neck
1 vanata
1 zucchini
1 red pepper
1 green pepper
3 tomatoes
2 onions
6 cloves of garlic
Salt, pepper, paprika, vegetate to taste

Method of preparation:
We take the pieces of neck and season them well with vegeta, paprika, pepper and salt, to taste.

After seasoning the meat, we fry it in a pan with very hot oil & # 8211 enough to catch a brown crust & # 8211 taking care to turn it on all sides to brown evenly.

After the meat has caught the crust, take it out on a plate and cut it deep - cut it into slices but make sure that the slices remain together at the bottom, then put the piece of neck in a heat-resistant dish previously greased with oil. Between the notches we spread the meat with slices of garlic.
All the vegetables & # 8211 eggplant, zucchini, red and green peppers, onions and tomatoes & # 8211 we clean, wash and cut into cubes and slices.

We put the vegetables cut in this way in a bowl and season them with vegeta and salt, after which we put them around the piece of meat in the bowl. Add a little more oil over the vegetables and meat, then put an aluminum foil on top of the dish and put everything in the oven for 45-60 minutes, during which time we turn the meat from time to time, from one side to the other. Finally, 20-25 minutes before removing the preparation from the oven, take the aluminum foil from the bowl, to let the vegetables drop.

The complete recipe, in pictures, can be downloaded here: Pork steak with baked vegetables (PDF format)

Pan-fried chicken breast with vegetables

A quick recipe to my liking, that is, with vegetables and chicken :).

  • 1 boneless chicken breast
  • 1 vanata
  • 1 zucchini
  • 4 tomatoes
  • 6 tablespoons oil
  • 1 tablespoon aromatic vinegar
  • 4 basil leaves
  • salt pepper,
  • 1 teaspoon herbs
  • 50g fatter cheese (if you have Parmesan cheese)

Mix 4 tablespoons of oil with balsamic vinegar and chopped basil. Add salt and pepper. Cut the eggplant and zucchini into cubes, and the tomatoes into quarters (choose smaller tomatoes). Add the vegetables to the oil mixture and mix gently.

Put the vegetables in a pan (I used the wok) and fry them over high heat for about 10 minutes. I added 2 more tablespoons of oil.

We cut the chicken breast in half and then every half in length. Fry it in 2 tablespoons of oil for 5 minutes on each side. Season with salt. When it is browned, add the cheese mixed with the aromatic herbs, cover with a lid and let it sit for 2 minutes.

Place the vegetables on a flat plate and place the chicken breast on top. Serve immediately.

The recipe is taken from the magazine Secrets of the kitchen with modifications.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.

1. To start, I prepared the cooked rice. I put in a small bowl two measures of water and one of boiled rice, I put it on the fire until it started to boil, I let it boil for 1 minute after which I stopped the fire and covered the bowl with a plate, leaving the rice to swell.

Duck breast placed on a saucer which, in turn, is placed on a bowl surrounded by water

2. I prepared the duck breast in steam, as follows: in a not too big pot (see photo) I put a bowl in the middle, a higher bowl I poured water into the pot and into the bowl but without exceeding the height bowl on bowl I put a saucer on which I placed the duck breast with the skin down I flavored the chest with thyme and put the lid on the pot. I let it boil for approx. 45 minutes, until almost all the water has evaporated.

3. After the duck breast has softened well, I browned it for 2 minutes on each side in a hot pan with two tablespoons of oil, until it caught a little crispy crust. I took it out of the pan and cut a mincer into slices of max. 1 cm.

Ginger and garlic in olive oil in a wok

4. I put two tablespoons of olive oil in the hot wok and added a little ginger and 2-3 sliced ​​garlic cloves, mixed with a wooden spatula and put the Mexican vegetables. I mixed with a spatula for 1 minute and put a cup of hot water over the vegetables. I put a lid on the vegetables and let them soften and the water evaporated. Vegetables should not be overcooked and should be kept firm, not to rot.

We put the Mexican vegetables over the ginger and garlic

5. When the water has evaporated, add the rice over the vegetables (which in the meantime incorporated all the water), stir continuously with a spatula for 2 minutes, sprinkle with freshly ground pepper and add a tablespoon of soy sauce. Taste and add salt to taste.

Add the rice over the Mexican vegetables

In general, any food must be tasted in the intermediate stages, in order to intervene in the preparation process and to harmonize it with one's own taste and desires. Taste the vegetables before adding the rice and check the firmness, if they are better cooked then put some more water in the wok to boil a little more. Same with rice. Usually vegetables and rice are prepared al dente.

Add freshly ground pepper and soy sauce

If you prefer more soy sauce, you can add more but carefully because it is salty and you can also season the flavor with various spices, because only the tastes are not discussed. There are no complicated things to this duck breast recipe with rice and vegetables but it is worth remembering, this way to prepare the duck breast steamed because it becomes juicy, fragrant, soft but at the same time firm so that it can slice well. I prepared the wok and I also wrote about stir-fry vegetables, duck leg garnish, or rice with mushrooms and vegetables and Chinese fried rice.

Pork ingredients with Chinese-style vegetables simple recipe

  • 250 grams of pork tenderloin cut medallions about 3 cm. thickness or the same weight of boneless chop, cut sticks about 1 cm thick
  • 1 bell pepper (larger) or 2 smaller (in my case) & # 8211 red, yellow or orange (I used orange)
  • 120 grams of king oyster mushrooms (they are quite large, if you don't have them, replace them with the same weight of shiitake or even pleurotus, as a last resort)
  • 150 grams of mangetout peas
  • 2 green onions or 1 small onion (40 grams)
  • 2 cloves of garlic
  • about 3 cm. of ginger root
  • 1 red chili pepper, small
  • 4 teaspoons starch
  • 4 tablespoons light soy sauce
  • 4 tablespoons oil (sunflower, rapeseed, peanut)
  • 2 tablespoons Chinese cooking alcohol (rice wine)
  • 2 tablespoons rice vinegar
  • 1 teaspoon sugar
  • 4-5 tablespoons of water
  • 2 teaspoons sesame oil
  • for garnish: green onion leaves or a few coriander leaves
  • for serving: long grain rice or Chinese noodles

Chinese style pork with vegetables

In short, about the ingredients

There seem to be a lot of ingredients on the list above, however, none of them are impossible to find. Most are found in any supermarket, maybe for some a visit to a hypermarket is required. That's only when you have a road there, not especially for them, because it's about grocery ingredients, which are kept well and well in the pantry (rice vinegar, Chinese cooking wine, sesame oil). And if you don't have them, know that it won't hurt your taste too much if you use lime juice or white wine vinegar instead of rice vinegar. What is not allowed to be missing is soy sauce, ginger, garlic, onion, meat and of course vegetables.

And these, too, are replaceable, some possible substitutions we have suggested to you including on the list of ingredients. I myself did not have green onions and I used a small, ordinary onion. The mangetout pea, which I talked about at pan sea bream recipe and the one you see to the right of the image can also be replaced. Maybe with some small bunches of broccoli, if you like. Maybe with regular peas. After your inspiration!

Marinating the meat

1. Put the meat in a bowl. Add 2 tablespoons of light soy sauce, 1 tablespoon of Chinese cooking alcohol, 2 teaspoons of starch and 1 teaspoon of sesame oil. Mix well and let marinate for 15 minutes.

Preparing vegetables

As long as the meat is marinated, we have all the time in the world to take care of both the garnish and the vegetables. If you opt for noodles, they are made very quickly, but if you intend to serve this Chinese-style vegetable pork with rice, it would be good to boil it.

As for vegetables, they are prepared in a specific way.

2. Finely chop the ginger, onion (white part only, if using green onions), garlic and chili (if using).

3. Cook the mangetout peas for 2-3 minutes in boiling salted water. It is immediately immersed in very cold water (with ice cubes) to keep its color vibrant.

4. Cut the mushrooms and bell peppers into strips. The scalded and suddenly cooled peas are cut into suitable pieces.

The sauce of the preparation

5. In a bowl, put the remaining 2 tablespoons of soy sauce, 1 tablespoon of cooking alcohol, 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil and 1 teaspoon of sugar. Dissolve the remaining starch (2 teaspoons) separately with 2-3 tablespoons of cold water.

Pork with Chinese-style vegetables, cooking the dish

6. If we have a wok, heat it on the fire and add 2 tablespoons of oil. I don't, so I do the same thing, but in a wide, deep pan. After the oil is hot, add the meat and cook the marinated pork pieces for 2 minutes on each side. After they have browned, take them out on a plate and keep them aside.

7. Immediately add the rest of the oil to the wok and sauté the onion, garlic, chili pepper and ginger. Stir continuously for about 2 minutes and be very careful not to burn anything, especially garlic, which would compromise the taste of the whole dish.

8. Add the bell pepper strips and cook on them for 2 minutes, stirring constantly.

9. Now it's the turn of the mushrooms, which also end up in the pan. Saute them with the rest of the ingredients for 2 minutes, until they start to soften a little.

10. Now add the pork to the pan, which we browned earlier. That we can't make pork with Chinese-style vegetables and even forget the pork: P. Saute everything over high heat for another 2-3 minutes, then add the sauce prepared earlier to the pan.

11. Bring to the boil again and add the mangetout peas and starch dissolved in water. Let our pork with Chinese-style vegetables on the fire for 1 minute, to thicken the sauce. If it seems too thick, you can add 1-2 tablespoons of water (it seemed a bit thick) and if you feel the need for a little salt, do not put it! Add 1 tablespoon of soy sauce and the taste will balance wonderfully.

Serve hot, with Chinese noodles or rice, sprinkled with green onion leaves (if you have, because I didn't have them) or green coriander (eh, I had this one too).
祝 你 好运 meaning Zhù nǐ hǎo yùn. I mean great appetite!

  • Peel onions and garlic cloves and cut into small pieces.
  • Prepare the rice according to the instructions on the package.
  • Cut the meat into cubes. The vegetables are washed and cleaned. Cut the carrots into rounds and the peppers into cubes.
  • Heat the oil in the pan. Fry the meat cubes with onion and garlic.
  • Remove everything from the pan and set aside. Fry the vegetables well in the pan and caramelize them with powdered sugar.
  • FOR STARCH PREPARATION: Add the meat again, mix the soy sauce with the starch and pour over the vegetables.
  • FOR STARCH-FREE PREPARATION: Add the meat again and pour the soy sauce.
  • Chop Suey prepared is served with boiled rice and garnished with peanuts.


Chop Suey goes great with our Pad Thai rice noodles.

Vegetables and Meat at Wok - Recipes


  • 1 pack Thai FROSTA vegetable mixture
  • Dough:
  • (5g) 1 teaspoon of yeast to the sachet
  • 220ml lukewarm water
  • 250g flour of any type
  • 130g potato starch
  • 5 tablespoons sugar
  • 2 teaspoons baking powder
  • S.O.S :
  • 100ml soy sauce
  • 2 garlic cloves
  • 1cm ginger root
  • 1 red chilli (pepperoni)
  • & frac12 chives link
  • & frac12 teaspoon of sesame seeds

Mix the flour with the potato starch, yeast and sugar

Pour water into the mixer bowl

Add the flour mixture and mix until smooth.

Cover with a towel and leave for 30 minutes in a warm place

Dissolve baking powder & icircn 2 tablespoons water and pour over dough. Mix with the mixture until it is homogeneous. Cover with a towel and leave for 15 minutes.

Roll out the dough and divide into 12 equal pieces. Rolls in the shape of a ring with a diameter of 10 cm (best weighing, about 45g each)

Cook the Thai vegetable mix and let it cool.

Put a tablespoon of the vegetable mix in each ring and form the rolls.

Put the rolls & icircn h & acircrtie for muffins

Grease the edge of a bamboo basket with oil. Pour water into a wok and place the basket on top. Be careful that the water does not touch the edge of the basket.

Arrange the meatballs not too close to each other and steam the covered basket.

About us

FRoSTA offers a lot of recipes for a quick and tasty dinner. You will find fish sticks, pan-fried vegetables, semi-finished products, burgers and chicken products. You can choose from several dishes: fish, meat and vegetarian products. According to the 100% natural taste policy, we do not use food additives on frozen products. We protect the seas and oceans, so our fish come from nurseries, which hold the MSC certificate of sustainability. FRoSTA. No tricks. No secrets.

Delicious Shaorma with meat and vegetables, a recipe ready in just a few minutes!

Summer is fast approaching and it seems that no one wants to spend many hours in the kitchen, so our recipe for shaorma flavored with meat and vegetables is exactly what you need for a hearty meal!

Summer is fast approaching and it seems that no one wants to spend many hours in the kitchen, so our recipe for shaorma flavored with meat and vegetables is exactly what you need for a hearty meal!

You do not need many ingredients to prepare this dish and certainly everything is extremely simple and fast if you use a wok pan.

To prepare the shaorma recipe with meat and vegetables you will need the following ingredients:

  • Lebanese sticks
  • meat (chicken / beef / pork breast, according to preference)
  • onion
  • red peppers (or other vegetables to taste)
  • spices (salt, pepper, curry)
  • sauces, to taste (mayonnaise, ketchup, etc.)

How to make the best shaorma recipe with meat and vegetables?

Extremely simple and fast, especially if you have all the ingredients at & icircndem & acircnă. We chose to use a pan of Regis Stone range, to prepare all foods simultaneously and save time and energy. The reason? The stainless steel base allows even heat distribution, which is why vegetables and meat are cooked quickly and efficiently, without the need to mix often.

Cut the onion, meat and pepper into thinner slices. Put the pan on the heat and cook the meat. When it takes on a little color, add the onion and pepper and mix them, then leave them to cook. Towards the end we add salt, pepper and curry powder (to taste).

We put the Lebanese sticks on the flame from the stove for a few seconds, so that it softens and is warm. Grease them with your favorite sauces (mayonnaise, garlic, ketchup, etc.) and then add from the prepared mixture & icircn pan wok.

We roll carefully and use food or aluminum foil to fix the obtained roll.

Our meal is ready immediately and we can enjoy a super meat shaorma with aromatic vegetables, perfect for any time of the day. We had a reliable help in the kitchen: Regis Stone Wok pan, with which the competitors from the show & bdquoChefi la cutite & rdquo manage to prepare spectacular recipes.

We did not use oil and the meat and vegetables did not stick at all, which allowed us to prepare a recipe that was not only delicious, but also healthy! More than & acirct at & acirct, pan wok it has a special non-stick coating, which prevents food from sticking. They remain good-looking and retain nutrients, which is why the Regis Stone Wok pan is a good investment not only for your kitchen, but especially for your health and that of your family!

Plus, as soon as I finished cooking, I quickly cleaned up. Regis Stone pan, using only a strong jet of water and a little detergent. What more could you want from a kitchen?

Mountain oysters at the wok

The other day, while I was proudly cooking turkey balls, I was wondering what I could pair them with, if I were asked to make an I-don't-know-how association. The first thing that came to mind: oysters. I think it would fit perfectly. The next day, opening one of the culinary sites I follow (something from the Americas, I don't know exactly which one), I read that somewhere in the world, fools are called & # 8222 mountain oysters & # 8221. A successful euphemism, I say, meant to distract and persuade non-Andrew Zimmern to try to eat the bullshit. Therefore, mountain oysters to keep their names. Mountain oysters I cooked turkey in a wok with oyster sauce (oysters-oysters, this time), soy sauce and vegetables. There it is:

I heated some water to 70-80 degrees Celsius and put the fuduli (you don't have to clean them from the skin, firstly because it's edible and secondly because you work unnecessarily) in the pot. I left them there for 3-4 minutes. This operation aims to preserve the firmness and integrity of the fuduli. They tend to scatter on the fridge, especially if you sting or cut them. This way, they bind somehow and can be easily cooked.

I prepared the vegetables (kapia pepper, zucchini, onion, green onion, green garlic, carrot) and some yolks. I fried the vegetables in a wok, over high heat, 2 minutes.

I took them out on a plate and sprinkled a little salt on them.

I tossed the fuduli in the wok with a little sesame oil.

After a minute I put over them two tablespoons of oyster sauce and two tablespoons of soy sauce.

With the rice noodles it was simple: I soaked them in lukewarm water and threw them in the wok after removing mountain oysters. I walked them through the wok for a minute, sprinkled them with soy sauce and it was done.

From 500 grams of fuduli and as many vegetables (it could have been 600 grams), I made food for four people.

It didn't take me more than a quarter of an hour.

Both for today. Stay healthy.

Ingredients for vegetable meatballs

  • 1 zucchini of 350-400 grams or 1 large gourd and 2-3 carrots / cauliflower and mushrooms and bell peppers etc.
  • 50 gr. cheese & # 8211 optional (give up if you are preparing the fasting version)
  • 4 tablespoons breadcrumbs & # 8211 2 I put in the dough and in another 2 tablespoons I rolled the meatballs before frying them
  • 1 large potato (250-300 grams)
  • 2 eggs / 1-2 tablespoons inactive yeast flakes
  • 1 link greenery & # 8211 parsley, dill
  • 3 & # 8211 4 cloves of garlic
  • freshly ground black pepper
  • salt
  • frying oil