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🍽️ Sweet and sour Asian vegetables

213 kcal · 30 min · 4 servings

Ingredients

• 200 g carrots (2 carrots)
• 500 g zucchini (2 zucchini)
• 200 g red bell peppers (1 red bell pepper)
• 2 red onions
• 100 g shiitake mushrooms
• 150 g pak choi
• 2 tbsp peanut oil
• 1 tsp chili oil
• 1 tbsp raw cane sugar
• 100 ml classic vegetable broth
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 stalks cilantro
• 50 g unsalted roasted peanuts

Instructions

1. 1. Peel the carrots and slice them into thin rounds.
2. 2. Wash the zucchini, pat it dry, trim the ends, and slice it into thin rounds.
3. 3. Cut the bell pepper in half, remove the seeds, wash it, and cut it into strips.
4. 4. Peel the onions, halve them, and slice them.
5. 5. Clean the shiitake mushrooms and halve them.
6. 6. Clean the pak choi, wash it, shake off excess water, and cut it into quarters.
7. 7. Heat the wok until it is hot and add the oil.
8. 8. Swirl the wok to distribute the oil evenly.
9. 9. Add the onions and sauté them over medium heat for 1 to 2 minutes, stirring constantly.
10. 10. Add the carrots, zucchini, mushrooms, and bell pepper.
11. 11. Stir-fry the vegetables for 2 to 3 minutes, stirring constantly.
12. 12. Add the pak choi, sugar, vegetable broth, soy sauce, and vinegar.
13. 13. Finish cooking the dish in 1 to 2 minutes, stirring constantly.
14. 14. Wash the coriander leaves and shake off excess water.
15. 15. Chop the coriander coarsely.
16. 16. Sprinkle the finished Asian vegetables with peanuts and coriander.

Nutrition per serving

• kcal: 213
• Protein: 8 g · Fett/Fat: 13 g · Carbs: 16 g