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🥗 Paprika and Snow Pea Salad with Ginger

116 kcal · 30 min · 4 servings

Ingredients

• 800 g mixed bell peppers (red, yellow and green)
• 100 g snow peas
• 4 spring onions
• 2 cm ginger
• 2 tbsp sesame oil
• 1 tsp yellow curry paste
• 100 ml vegetable broth
• 2 tbsp light soy sauce
• salt
• pepper (from the mill)
• red basil (for serving)

Instructions

1. 1. Wash the bell peppers thoroughly.
2. 2. Halve the bell peppers and remove the insides, including the seeds and white membranes.
3. 3. Cut the empty pepper flesh into thin strips.
4. 4. Wash the snow peas.
5. 5. Remove the hard ends and strings from the snow peas.
6. 6. Cut the snow peas in half diagonally if desired.
7. 7. Wash the spring onions.
8. 8. Remove the dry tips and root ends of the spring onions.
9. 9. Cut the spring onions diagonally into small pieces.
10. 10. Peel the ginger root.
11. 11. Finely chop the ginger.
12. 12. Heat the oil in a large pan.
13. 13. Add the prepared vegetables to the hot pan.
14. 14. Sauté the vegetables briefly until they are fragrant.
15. 15. Stir the curry paste into the vegetables.
16. 16. Let the curry paste fry briefly with the vegetables.
17. 17. Deglaze the mixture with the vegetable broth.
18. 18. Let the dish simmer on medium heat for 6 to 8 minutes.
19. 19. Season the mixture with soy sauce.
20. 20. Salt and pepper to taste.
21. 21. Garnish the finished salad with fresh basil.
22. 22. Serve the salad immediately.

Nutrition per serving

• kcal: 116
• Protein: 4 g · Fett/Fat: 6 g · Carbs: 11 g