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🍽️ Quick Asian-style vegetable pan

320 kcal · 30 min · 4 servings

Ingredients

• 400 g broccoli
• 2 garlic cloves
• 2 spring onions
• 2 shallots
• 200 g bok choy
• 250 g carrots
• 30 g ginger
• 4 tbsp sesame oil
• five-spice powder
• 1 pinch cayenne pepper
• 1 tsp cornstarch
• 3 tbsp soy sauce
• 4 tbsp vegetable broth
• sambal oelek

Instructions

1. 1. Thoroughly wash the broccoli, pak choi, and carrots.
2. 2. Pat the vegetables dry with a kitchen towel.
3. 3. Cut the broccoli into small, bite-sized pieces.
4. 4. Cut the pak choi into strips about two centimeters wide.
5. 5. Cut the carrots into sticks five millimeters thick and five centimeters long.
6. 6. Peel the garlic cloves, shallots, and ginger.
7. 7. Dice the garlic, shallots, and ginger into very small cubes.
8. 8. Wash the spring onions and trim the ends.
9. 9. Shake the spring onions dry and slice them into thin rings.
10. 10. Heat the oil in a wok over medium heat.
11. 11. Fry the garlic, ginger, and shallots for three minutes.
12. 12. Add the broccoli and carrots to the wok.
13. 13. Sauté the vegetables while stirring constantly for about six minutes.
14. 14. Add the pak choi and spring onions.
15. 15. Fry everything for another two minutes.
16. 16. Season the pan with five-spice powder and cayenne pepper.
17. 17. Mix the cornstarch (cornstarch) well with the soy sauce.
18. 18. Stir the vegetable broth and the sambal oelek into the cornstarch mixture.
19. 19. Pour the liquid into the vegetable pan.
20. 20. Cover the wok and let the dish cook for two minutes.
21. 21. Serve the Asian vegetable pan in deep plates.

Nutrition per serving

• kcal: 320
• Protein: 12 g · Fett/Fat: 21 g · Carbs: 22 g