← All recipes
🍽️ Prepare vegetable stir-fry in a wok
167 kcal · 30 min · 4 servings
Cook this free in the MyFoody app →
Ingredients
- 200 g bean sprouts
- 300 g broccoli florets
- salt
- 2 carrots
- 150 g snow peas
- 2 bell peppers (red and yellow)
- 4 spring onions
- 200 g oyster mushrooms
- 1 clove garlic
- 2 cm fresh ginger
- 1 red chili pepper
- 2 tbsp soybean oil
- soy sauce
- pepper (from the mill)
- freshly chopped cilantro
Instructions
- 1. Wash the sprouts and place them in a sieve to drain.
- 2. Place the drained sprouts in a bowl.
- 3. Add the broccoli florets to boiling salted water.
- 4. Cook the broccoli for 3 to 4 minutes until almost tender.
- 5. Shock the broccoli immediately in ice water.
- 6. Drain the broccoli in a sieve as well.
- 7. Peel the carrots.
- 8. Cut the carrots into sticks.
- 9. Wash the snow peas.
- 10. Optionally cut the snow peas diagonally in half.
- 11. Wash the bell peppers.
- 12. Halve the bell peppers.
- 13. Remove the seeds from the bell peppers.
- 14. Cut the bell peppers into pieces or strips.
- 15. Wash the spring onions.
- 16. Trim the ends of the spring onions.
- 17. Cut the spring onions diagonally into 4 to 5 cm long pieces.
- 18. Clean the oyster mushrooms.
- 19. Cut off the stems of the oyster mushrooms.
- 20. Divide the oyster mushrooms into individual pieces.
- 21. Add the oil to a hot wok.
- 22. Briefly sauté chili, ginger and garlic.
- 23. Add the carrots and mushrooms.
- 24. Fry the carrots and mushrooms for 1 to 2 minutes while stirring.
- 25. Push the carrots and mushrooms to the side of the wok.
- 26. Add bell peppers, snow peas and spring onions.
- 27. Fry the vegetables for another 1 to 2 minutes.
- 28. Stir the vegetables frequently.
- 29. Finally, add broccoli and sprouts.
- 30. Cook the vegetables for a few minutes.
- 31. Season the dish with soy sauce, salt and pepper.
- 32. Sprinkle the finished dish with coriander leaves.
- 33. Serve the dish with rice as desired.
Nutrition per serving
- kcal: 167
- Protein: 10 g · Fett/Fat: 6 g · Carbs: 17 g