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🍽️ Wok Vegetables

285 kcal · 30 min · 4 servings

Ingredients

• bell peppers (1 red and 1 yellow each)
• 400 g small broccoli florets
• 1 bunch spring onions
• 300 g green asparagus
• 2 tbsp oyster sauce (from the Asian market)
• soy sauce
• 4 tbsp sesame oil
• cilantro

Instructions

1. 1. Wash the bell peppers thoroughly.
2. 2. Remove the stem and seeds from the bell peppers.
3. 3. Cut the bell peppers into thin strips.
4. 4. Wash the broccoli florets.
5. 5. Cut the broccoli florets into smaller pieces if necessary.
6. 6. Peel the broccoli stalks.
7. 7. Chop the peeled broccoli stalks finely.
8. 8. Wash the asparagus.
9. 9. Cut off the woody ends of the asparagus.
10. 10. Cut the asparagus into bite-sized pieces.
11. 11. Wash the spring onions.
12. 12. Remove the dry ends of the spring onions.
13. 13. Finely chop the white and light green parts of the spring onions.
14. 14. Heat some sesame oil in a wok or a large frying pan.
15. 15. Add the broccoli stalks and bell pepper strips to the pan first.
16. 16. Fry the vegetables while stirring.
17. 17. Add a little more sesame oil gradually.
18. 18. Add the asparagus and broccoli florets.
19. 19. Continue to fry the vegetables while stirring.
20. 20. Add a little more sesame oil gradually.
21. 21. Add the spring onions at the end.
22. 22. Fry everything while stirring.
23. 23. Add a little more sesame oil gradually.
24. 24. Season the vegetables with oyster sauce.
25. 25. Add some soy sauce.
26. 26. Sprinkle the finished dish with coriander leaves.
27. 27. Serve the wok vegetables.

Nutrition per serving

• kcal: 285
• Protein: 9 g · Fett/Fat: 22 g · Carbs: 19 g