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🍽️ Vegetable Wok Pan

250 kcal · 30 min · 4 servings

Ingredients

• 150 g snow peas
• salt
• 600 g bell peppers (3 peppers; red, yellow and green)
• 2 carrots
• 100 g shiitake mushrooms
• 100 g bean sprouts
• 1 bunch spring onions
• 2 red chili peppers
• 10 g ginger
• 1 garlic clove
• 4 tbsp light rapeseed oil
• 1 splash rice wine
• 4 tbsp soy sauce
• 4 tsp sesame oil
• salt

Instructions

1. 1. Wash the snow peas thoroughly. Remove the tough ends. Boil the pods in salted water for exactly one minute. Drain the water. Immediately rinse the pods with cold water to stop the cooking process. Let the vegetables drain well. Cut the bell peppers into quarters. Remove the inside and seeds. Wash the peppers. Cut them into thin strips. Peel the carrots. Cut them lengthwise into thin slices. Cut these slices diagonally into thin strips. Clean the shiitake mushrooms. Remove the tough stems. Finely chop the mushroom caps. Wash the bean sprouts. Trim the spring onions. Wash them. Cut them into thi
2. 2. Wash the chili peppers. Finely chop them. Make sure to remove the seeds. Peel the ginger. Dice it into fine cubes. Peel the garlic cloves.
3. 3. Heat the rapeseed oil in a large wok. Briefly fry the chili and ginger. Add the pressed garlic. First, fry the carrots, peppers, and mushrooms while stirring for five minutes. Push the vegetables to the side of the pan. Add the snow peas, bean sprouts, and spring onions to the center. Toss the vegetables for two to three minutes. Mix everything well. Deglaze with a generous splash of rice wine. Season with soy sauce. Enhance with sesame oil. Let everything simmer in the wok for another two to three minutes. Adjust seasoning with salt if needed.

Nutrition per serving

• kcal: 250
• Protein: 6 g · Fett/Fat: 16 g · Carbs: 21 g