Stir-fried vegetables in wok, Burrata
Crunchy seasonal vegetables spiced up by the nice vinaigrette made from soy sauce, lemon juice and ginger and rounded by authentic Mozzarella di Buffala.
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Ingredients
Portions:
4
100 g
Burrata
50 g
frozen edamame
50 g
orange carrot, julienned
50 g
yellow carrot, julienned
30 g
celery, sliced
30 g
cucumber, sliced
30 g
sucrine lettuce, chopped
For the vinaigrette:
1 tbsp
soy sauce (low salt)
1 tbsp
lemon juice
1 tsp
fresh ginger, grated
1 tbsp
olive oil
1 tsp
sesame oil
0.5 tsp
white pepper, ground
For the garnish:
10 g
pumpkin seeds
10 g
sunflower seeds
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- In a large wok, heat 1 tbsp of olive oil over medium-high heat.
- Add the frozen edamame and stir-fry for 2-3 minutes until they begin to thaw.
- Add the julienned orange and yellow carrots, sliced celery, and cucumber. Stir-fry for another 5-6 minutes until the vegetables are tender-crisp.
- In a small bowl, whisk together 1 tbsp of soy sauce, 1 tbsp of lemon juice, 1 tsp of grated ginger, 1 tsp of sesame oil, and 0.5 tsp of ground white pepper to make the vinaigrette.
- Add the chopped sucrine lettuce to the wok and pour the vinaigrette over the stir-fried vegetables. Toss everything to coat well.
- Transfer the stir-fried vegetables to a serving plate, place the Burrata on top, and sprinkle with pumpkin seeds and sunflower seeds. Serve immediately.
For extra flavor, lightly toast the pumpkin and sunflower seeds before garnishing.