Ingredients (serves 4)
3 carrots.
2 small zucchinis.
2 onions.
1 small broccoli.
250 g mushrooms.
2 tablespoons olive oil.
2 tablespoons rosemary hydrosol.
Preparation
Peel carrots, onions and mushrooms.
Cut carrots and zucchini into sticks, onions and mushrooms into strips.
Cut broccoli into tiny heads. Heat oil in wok.
Add the vegetables and stir-fry vigorously. Season and add rosemary hydrosol off the heat.
This wok can be made with any vegetable, according to season and taste.
Rosemary hydrosol is also ideal for deglazing meats.
The Products
Hydrolat de Romarin Officinal du Pays d'Oc 100% Organic and Handcrafted
Discover Essenciagua’s Pays d’Oc Rosemary Hydrosol, an organic product with multiple virtues. Made from wild Rosmarinus Officinalis picked in the Corbières, this hydrosol is distilled by hand to preserve the diversity of its active ingredients.
Rosemary hydrolate, with its predominant camphor and verbenone content, is excellent for fighting fatigue, boosting immunity and draining the liver.
As a drink, Rosemary hydrosol from the Pays d’Oc is a good general...
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