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🍽️ Wok Vegetable Pan with Cashew Nuts

284 kcal · 30 min · 4 servings

Ingredients

• 1 clove garlic
• 2 cm fresh ginger
• 2 red bell peppers
• 1 stalk leek
• 200 g snow peas
• 200 g green beans
• salt
• 3 spring onions
• 100 g chopped cashew nuts
• 6 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tbsp white sesame seeds

Instructions

1. 1. Peel the garlic and the ginger.
2. 2. Finely chop the garlic and the ginger.
3. 3. Wash the vegetables and remove any inedible parts.
4. 4. Halve the bell peppers.
5. 5. Remove the seeds and the white inner walls of the peppers.
6. 6. Cut the flesh of the peppers into thin strips.
7. 7. Cut the leek into 6 cm long pieces.
8. 8. Cut the leek pieces into thin strips.
9. 9. Halve the snow peas diagonally.
10. 10. Cut the beans into 3 cm long pieces.
11. 11. Bring salted water to a boil.
12. 12. Cook the snow peas and beans for 3 minutes in the boiling salted water (blanching).
13. 13. Drain the vegetables.
14. 14. Rinse the vegetables with cold water to stop the cooking process.
15. 15. Let the vegetables drain well.
16. 16. Slice the spring onions into thin rings.
17. 17. Heat the oil in a wok.
18. 18. Sauté the garlic and ginger briefly.
19. 19. Add the vegetables to the wok.
20. 20. Fry the vegetables while shaking the wok occasionally.
21. 21. Stir the nuts into the vegetables.
22. 22. Season the pan with soy sauce and vinegar.
23. 23. Transfer the contents of the pan into small bowls.
24. 24. Sprinkle the dish with sesame seeds.
25. 25. Serve the dish.

Nutrition per serving

• kcal: 284
• Protein: 14 g · Fett/Fat: 16 g · Carbs: 21 g