🍽️ Wok Pan with Bulgur and Peanuts

Name: Wok Pan with Bulgur and Peanuts
Total time: 30 min
Yield: 4 servings
Ingredients: 90 g bulgur; salt; 250 g broccoli; 100 g celery stalks (1 stalk); 100 g carrots (1 carrot); 1 stalk lemongrass; 50 g peanuts (preferably unsalted); 2 tbsp rapeseed oil; pepper; soy sauce

432 kcal · 30 min · 4 servings

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Ingredients

90 g bulgur
salt
250 g broccoli
100 g celery stalks (1 stalk)
100 g carrots (1 carrot)
1 stalk lemongrass
50 g peanuts (preferably unsalted)
2 tbsp rapeseed oil
pepper
soy sauce

Instructions

1. Place the bulgur in a small pot and cover it with 180 milliliters of lightly salted water. Bring the mixture to a boil, remove the pot from the heat, and let it sit with the lid closed for about 20 minutes to swell.
2. Wash the broccoli under running water and remove any dirty or wilted leaves. Break the head into small, bite-sized florets. Peel the tough stems and slice them into thin rounds.
3. Wash the celery thoroughly and remove any stringy fibers, if present. Slice the vegetable into thin rounds.
4. Peel the carrot thinly and wash it afterwards. Grate the peeled carrot coarsely using a grater.
5. Wash the lemongrass and remove the outer, wilted layers. Slice the lower, thicker part of the stalk into thin rounds.
6. Coarsely chop the peanuts with a large knife. Toast them without oil in a wok or a large, deep frying pan for a short time until they smell fragrant.
7. Add the oil, all the prepared vegetables, and the lemongrass slices to the peanuts. Fry the mixture under constant stirring over high heat for about 5 minutes.
8. Add the swollen bulgur and fry it briefly together. Season the dish to taste with black pepper and soy sauce. Serve the pan immediately while warm.

Nutrition per serving

kcal: 432
Protein: 16 g · Fett/Fat: 23 g · Carbs: 38 g