Ingredients:
Zucchini · Eggplant · Fresh onion · Carrot · 4 asparagus Any type of mushroom (shiitake, portobello, cards...) · Golden sesame · Black sesame · Two cloves of garlic · Ginger · Coriander · Olive oil.
Ingredients for Teriyaki sauce:
4 tablespoons of honey 4 tablespoons of soy sauce 1 teaspoon rice vinegar 1 teaspoon sesame oil Ginger Cinnamon stick 1 tablespoon of cornstarch.
Teriyaki sauce preparation:
· Heat two tablespoons of honey in a saucepan, two tablespoons of soy sauce, teaspoon rice vinegar ( if there is not, no problem) and the sesame one, a tablespoon of cornstarch diluted in cold water, a stick of cinnamon stick and a small piece of peeled ginger. Bring to a boil over low heat, stirring constantly until thickened.. Remove from heat and let cool.
Wok preparation:
· Peel the carrot, Clean the vegetables and cut everything into sticks three or four centimeters long and a half wide.. The onion in julienne and the mushrooms in small pieces, trying to make all the vegetables a similar size.
· To steam vegetables, Boil water in a saucepan and place the cut vegetables in a colander. (preferably metallic) on top while boiling water, so the steam cooks the vegetables (five minutes maximum). After this time, remove the vegetables and set aside.
· Chop cilantro, two cloves of garlic and a piece of ginger without skin. Put the wok (or a frying pan) over high heat with a splash of olive oil, and when it's very hot, add the garlic and chopped ginger. Before it gets too brown, add the vegetables, which is sautéed vigorously for a few seconds without lowering the heat. Add two tablespoons of teriyaki sauce, keep sautéing and, finally, Add the chopped cilantro to sauté again and turn off the heat.. Serve decorating the plate with a mixture of both types of sesame.
As a musical setting for the preparation of this recipe I leave you a song by Rufus Thomas, “The Memphis Train”. Impossible not to move your shoulders, the hips and feet when listening to it!
ANTONIO HERNANDEZ. Chef PATA NEGRA RESTORÁN, Baron of Sant Petrillo, 3. T.963 890 954
