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🍽️ Colorful Wok Salad

98 kcal · 30 min · 4 servings

Ingredients

• 100 g small zucchini (1 small zucchini)
• 80 g tomatoes (2 tomatoes)
• 2 spring onions
• 1 stalk celery
• 0.5 tsp olive oil
• 20 g mung bean sprouts
• 2 sprigs flat-leaf parsley
• salt
• pepper
• 1 tbsp soy sauce

Instructions

1. 1. Wash the zucchini, trim the ends, and cut it into small cubes. Wash the tomatoes, remove the stem area, halve them, remove the seeds, and cut the flesh into wide strips.
2. 2. Trim the spring onions and celery, wash them, and remove any fibrous strings from the celery if necessary. Cut the vegetables into thin rings or slices.
3. 3. Heat the oil in a non-stick wok or a deep frying pan. Add the zucchini, tomatoes, spring onions, and celery, and fry them while stirring constantly for about 5 minutes.
4. 4. Place the sprouts in a colander, rinse them with water, and let them drain well.
5. 5. Wash the parsley, shake it dry, pluck the leaves, and chop them finely. Season the wok vegetables with salt, pepper, and soy sauce, sprinkle the parsley and sprouts over them, and serve.

Nutrition per serving

• kcal: 98
• Protein: 6 g · Fett/Fat: 3 g · Carbs: 11 g