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Today we’re taking you on a culinary journey inspired by South East Asia. We’ll tie together seemingly incompatible ingredients – tropical fruits with vegetables, rice noodles with walnuts. The resulting fusion of colors, aromas, textures and flavors creates a perfectly balanced vegan meal that’s ideal for a light lunch or dinner.
Our Masterpiece Cookware Wok is ideal for the preparation of Asian cuisines and can also be used for making roasts, vegetable soups and various steam-cooked or fried foods. More importantly, The Masterpiece Collection Wok ensures your food is cooked in a healthy and safe way.
We cooked our vegetables without any water or oil and at a low temperature, meaning we were able to take advantage of all the juices and vitamins naturally found in our ingredients. Like all of our Masterpiece Cookware, the Wok is made from superior316-L stainless steel, which ensures that no toxic substances are released during the cooking process.
INGREDIENTS (4 servings)
- 400g rice noodles
- 40 g mango
- 40 g zucchini
- 40 g radish
- 40 g cherry tomato
- 40 g cauliflower
- 40 g cabbage
- 8 tsp. sesame oil
- 8 tsp. soy sauce
- black pepper
- sprouts
PREPARATION
- Place peppers, mango, cauliflower, zucchini and soy sauce into the cold Wok
- Cover the Wok, turn the induction plate on at low heat of 90°C and let cook for 15 minutes
- Add the radish, cherry tomato and cabbage, cover again and cook for an additional 15 minutes at 90°C
- Add cooked rice noodles, walnuts and sesame oil
- Stir until combined
