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🍽️ Wok Vegetables with Sesame

148 kcal · 30 min · 4 servings

Ingredients

• 200 g Carrots
• 200 g Baby Eggplant
• 2 Stalks Celery
• 5 cm Jerusalem Artichoke
• 200 g Broccoli Florets
• 150 g Green Beans
• 2 cm Fresh Ginger
• 1 Garlic Clove
• 2 tbsp Sesame Oil
• 2 tbsp Rice Wine
• 3 tbsp Light Soy Sauce
• 1 tsp Palm Sugar
• 1 tbsp Light Sesame Seeds

Instructions

1. 1. Wash the vegetables thoroughly and remove any tough stems or ends.
2. 2. Peel the carrots and cut them into thin strips.
3. 3. Cut the eggplants into wedges.
4. 4. Cut the celery into pieces about 4 centimeters long.
5. 5. Peel the Jerusalem artichokes and slice them thinly or grate them.
6. 6. Bring water to a boil, add some salt, and blanch the broccoli florets and beans for 1 to 2 minutes.
7. 7. Drain the vegetables, rinse them with cold water to stop the cooking process, and let them drain well.
8. 8. Peel the ginger and garlic and chop them finely.
9. 9. Heat oil in a wok and sauté the ginger and garlic in it.
10. 10. Add the prepared vegetables to the wok and stir-fry them for 3 to 4 minutes, shaking the wok frequently.
11. 11. Season the dish with rice wine, soy sauce, and sugar.
12. 12. Sprinkle sesame seeds over the finished vegetables.
13. 13. Plate the vegetables and serve.

Nutrition per serving

• kcal: 148
• Protein: 6 g · Fett/Fat: 8 g · Carbs: 13 g