Early Summer Vegetable Wok

These weeks in May happen to be our absolute favorite weeks of the year. Not only because of sunshine, picnics, barbecues and the first ice creams, but also because of all the fresh spring/summer vegetables that find their way to our local farmers market, into our box with delivered vegetables, and even to our giant supermarket around the corner. In fact wherever we go to buy our groceries these days we find fresh asparagus, giant rhubarbs, small potatoes, sweet strawberries and enormous cabbages. And they aren’t even expensive!

So with all these fresh vegetables in our home we have started to make a list of early summer vegetable recipes that we intend to try. Here are a few:

Potato Salad with Sugar Snaps & Creamy Tarragon Vinaigrette, from Dana Treat.
Warm Asparagus Salad with Basil, from Sprouted Kitchen.
Rhubarb Hand Pies with Orange and Cardamom, from So Good & Tasty
Baked Stuffed Artichokes with Leeks, from The Italian Dish.
Heirloom Tomato and Quinoa Galette, from Cannelle et Vanille.
Totally Wild Leek Pesto, from My New Roots

But since it’s monday – and we are always kind of tired and lazy on mondays – we decided to go for a wok that you can make in just about 10 minutes. It’s delicious, fresh, a little bit spicy and totally uncomplicated.

Feel free to leave a comment if you have more links for good spring/summer vegetable recipes.

Early Summer Vegetable Wok (adapted from Årstiderna)
Serves 4

1/2 cabbage (can be substituted with 1 pak choy or chard), cut in thin strips
1 bunch asparagus, trimmed and cleaned and divided in half
1 zucchini, cut into sticks
1 fennel bulb, trimmed and cleaned and cut in thin strips
4 tbsp canola oil
2 cloves garlic, cut in thin layers
1/2 chili (or chili flakes)
4 tbsp water
3 tbsp black bean sauce (can be substituted with oyster sauce)
1-2 tbsp soya sauce
1 bunch bear’s garlic/ramsons (tastes a little bit similar to chives), roughly chopped
1 bunch cilantro, roughly chopped

Warm a large wok with oil. Fry vegetables, garlic and chili for 1-2 minutes on high heat. Add water, black bean sauce and soya sauce. Let it boil for another minute. Remove from heat. Stir down bear’s garlic and cilantro. Serve as it is or together with rice or noodles.


  • michelle
    Hello, I love your reciepes!! however while browsing this morning i read that you have 'canola oil' in the early summer veg wok. All canola oil is GE, even if it says it isn't. All insects do not go near it while grown and it has nasty effects on humans also. If you want info on this "hard to swallow" is a much revised book on GE (canola). Cheers Michelle Austin NZ
  • Love this dish.. the asparagus looks so fresh and delicious with the rest of the ingredients. hmm.. I keep seeing black bean sauce in recipes, I'm going to have to try some of this. Beautiful photo's too!! :)
  • Thanks for adding my hand pies to your list. I get excited this time of year for all the fresh produce I have around too. Your veggie bowl looks like a great way to enjoy some of my favorites!
  • Yummy!!! Can't wait for my zucchini to grow - this will be one of the first things I use it for.
  • Your site is SO lovely! Thanks for stopping by mine so that I could find yours, I will be back!
  • jen
    first of all, great links! all of those dishes sounds lovely. and your quick vegetable wok looks delicious, i have planned to make it tomorrow.
  • Paul
    I agree, this time of the year is amazing - green, growing and vibrant!
  • ooohhh yum ive never heard of bears garlic.. sounds good :) thanks for including us on your list!!
    • Hi Sara, you can read more about bear's garlic (or ramsons) here. You only use their leaves and they taste like a combination of garlic and leek. /David

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