Early Summer Vegetable Wok

These weeks in May happen to be our absolute favorite weeks of the year. Not only because of sunshine, picnics, barbecues and the first ice creams, but also because of all the fresh spring/summer vegetables that find their way to our local farmers market, into our box with delivered vegetables, and even to our giant supermarket around the corner. In fact wherever we go to buy our groceries these days we find fresh asparagus, giant rhubarbs, small potatoes, sweet strawberries and enormous cabbages. And they aren’t even expensive!

So with all these fresh vegetables in our home we have started to make a list of early summer vegetable recipes that we intend to try. Here are a few:

Potato Salad with Sugar Snaps & Creamy Tarragon Vinaigrette, from Dana Treat.
Warm Asparagus Salad with Basil, from Sprouted Kitchen.
Rhubarb Hand Pies with Orange and Cardamom, from So Good & Tasty
Baked Stuffed Artichokes with Leeks, from The Italian Dish.
Heirloom Tomato and Quinoa Galette, from Cannelle et Vanille.
Totally Wild Leek Pesto, from My New Roots

But since it’s monday – and we are always kind of tired and lazy on mondays – we decided to go for a wok that you can make in just about 10 minutes. It’s delicious, fresh, a little bit spicy and totally uncomplicated.

Feel free to leave a comment if you have more links for good spring/summer vegetable recipes.

Early Summer Vegetable Wok (adapted from Årstiderna)
Serves 4

1/2 cabbage (can be substituted with 1 pak choy or chard), cut in thin strips
1 bunch asparagus, trimmed and cleaned and divided in half
1 zucchini, cut into sticks
1 fennel bulb, trimmed and cleaned and cut in thin strips
4 tbsp canola oil
2 cloves garlic, cut in thin layers
1/2 chili (or chili flakes)
4 tbsp water
3 tbsp black bean sauce (can be substituted with oyster sauce)
1-2 tbsp soya sauce
1 bunch bear’s garlic/ramsons (tastes a little bit similar to chives), roughly chopped
1 bunch cilantro, roughly chopped

Warm a large wok with oil. Fry vegetables, garlic and chili for 1-2 minutes on high heat. Add water, black bean sauce and soya sauce. Let it boil for another minute. Remove from heat. Stir down bear’s garlic and cilantro. Serve as it is or together with rice or noodles.