Vegetable wok

Preparation

1. Peel and cut the courgette. Dice the onion. Clean and chop the mushrooms.
2. Put a spoonful of oil in the wok and add the onion when hot. Once it starts to become tender, add the mushrooms and sauté them.
3. Put 1/3 of the wine and 3 tablespoons of soy sauce in a glass. Cut 6 sprigs of chives, which we also add together with 1/2 teaspoon of ginger and water (the same amount as wine). Mix well and add to the wok.
4. Turn the heat up and bring to the boil.
5. When the stock has reduced by half, add the courgette. Cook until the stock runs out.
6. Serve on a plate with a sprinkling of chives on top.