Wok Veggies

There’s a major trend right now in Buenos Aires, and sometimes I find myself doubting the Italian heritage here because it seems like everyone is on a WOK craze. But, I’m guilty, too. It’s hard to get veggies in my diet here since it’s all pasta-meat-pasta-breaded chicken-pizza-pizza-pizza for dinner. I tried something new this time and created an easy version of Wok (mind you, in a saucepan, not in a traditional Wok.)


Wok Veggies

3 servings
30 minutes


  • 1 zucchini
  • 1 red pepper
  • 1 green pepper
  • 1 carrot
  • 1/2 yellow onion
  • 1/4 cup soy sauce
  • 1/4 cup vegetable oil
  • 2 Tbsp. apple cider vinegar
  • 1 tsp. paprika
  • 1/2 tsp. black pepper
  • 1/2 tsp. red pepper
  • 1 tsp. lemon juice



1. Chop all of the crunchier veggies and let them boil a little in a pot of a cup of water to soften them up a bit.
2. Add pasta (or butter noodles, rice, etc.) to a pot of boiling water.
3. Chop the rest of the veggies. Drain the water and mix all veggies with all the liquids. Add seasonings.
4. Cook until all the veggies are soft and well-cooked. Serve with brown rice, pasta, or whatever you may choose and enjoy!!



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