Chinese Vegetable Pan

Heat the vegetable oil in a large preheated wok or frying pan.

Add the baby onions and melanzane and sauté for 5 min until the vegetables start to become tender and take on a golden color.

Add the zucchini slices, mushrooms, garlic, chopped canned tomatoes and paradeis pulp and sauté for about 5 min. Reduce the temperature and gently toss for 10 min until the vegetables are tender.

Add the soy sauce, sesame oil, and rice wine or sherry to the wok, bubble repeatedly, and cook for 1 minute.

Season the sautéed vegetables with freshly ground black pepper and sprinkle with fresh basil leaves. Serve immediately.

Chinese seasoning ingredients. Instead of simply using it as a garnish in this dish, add a handful of fresh basil leaves to the vegetables in step 4.

Our tip: Zucchini is tender in flavor, so it’s great for kids.

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