As you all know, I use my cast iron wok pretty damn often because it´s quick, easy and satisfying. Plus I really like the intense labour of constant fast stirring with two large wooden spoons, in an enormous frying pan over a high fire, there´s something very primitive about it – like being in touch with the essence of cooking on fire 😀
This time I wokked: wild chicory leaves, chinese cabbage, onion, carrot, daikon, red radish, broccoli, fennel, zucchini, champignons and yellow kohlrabi – starting with the onion and mushrooms, then the tougher veggies and at the end the soft and leafy ones. What makes it special? My lemony sauce – a tablespoon of shoyu, a tablespoon of mirin, half a tablespoon of lemon juice, half a teaspoon of powdered ginger, one teaspoon of rice malt and one teaspoon of grated lemon peel 😀 I also mixed in small tempeh cubes (first marinated in shoyu/lemon/mirin and then baked until crispy in the oven).
We ate the meal with a long grain rice/wild rice mixture with gomasio.