Winter wok

4 Persons - 30 Minutes


  • 1 leek, sliced diagonally, 0.5 cm
  • 2 small parsnips, cut into 0.5 cm slices
  • ½ sweet potato, cut into cubes (1.5 cm)
  • ½ squash, cut into cubes
  • 1 small bunch chard, sliced (1.5 cm)
  • 6 shiitake or button mushrooms, sliced
  • 60g ginger, cut into julienne sticks
  • 4 cloves garlic, sliced
  • 2 tbsp Go-Tan Oyster Sauce
  • 1 tbsp Go-Tan Soy sauce
  • 4 tbsp Go-Tan Wok oil
  • 1 tbsp Go-Tan Sesame oil
  • 1 organic lemon
  • Freshly ground pepper
  • Sesame seeds (optional)


  1. Wash, peel and chop the vegetables. Don’t cut the pieces too large. They should all be more or less the same size.
  2. Heat a wok or frying pan and add the vegetable oil. Fry the garlic and ginger for a few seconds and then add the mushrooms, squash, sweet potato, parsnip and the white parts of the chard for 5 minutes.
  3. Add the sauces and stir. Add the pepper. Then add the leek and the green of the chard. Cook for 2 minutes.
  4. Taste to check the seasoning and that everything has cooked. You can add a very small amount of water if needed. Remove from the heat and add the sesame oil, lemon rind and a splash of lemon juice. You can also scatter toasted sesame seeds over the vegetables, if you wish.
  5. Serve the vegetables with couscous or quinoa.