The healthiest wok of the season

Veggies and chicken for the proteins are the perfect combo for a healthy, yet delicious dish to enjoy this season. Follow the easy steps.

© PierreChivoret-AlexiaJanny_LaPhotographerie

For 4 persons


and pepper the meat. Heat up a dash of olive oil in a wok and golden the meat. Remove from the wok and leave in a warm place under a sheet of aluminium.  
Pan fry the pimento and the ginger for one min constantly stirring, then add all the veggies, except the red onions.

Pan fry during 3 min, then pour the broth. Place the top on the wok and allow to simmer for a few minutes.

Incorporate the meat and season with the oyster sauce.

Garnish with parsley and the red onions. Serve with noodles.

Also discover soba noodles.


600 g of chicken slices

1 pimento, thinly minced

2 cm of ginger, peeled and grated

200 g of soya sprouts

200 g of Normandy leeks cut in rounded shapes

2 carrots cut in stick

1 bunch of sliced red onions

150 ml of chicken broth

4 tablespoons of chopped coriander

3 tablespoons of oyster sauce

Vegetal oil

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