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🍽️ Stir-Fried Vegetables

150 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 2 garlic cloves
• 200 g carrots
• bell peppers (1 red and 1 yellow each)
• 200 g leek
• 200 g oyster mushrooms
• 100 g mung bean sprouts
• 2 tsp cornstarch
• 3 tbsp sherry
• 2 tbsp soy sauce
• 2 tsp freshly grated ginger
• 1 pinch chili powder
• 2 tbsp soybean oil
• salt
• 2 tsp dark sesame oil

Instructions

1. 1. Peel the onion and the garlic.
2. 2. Finely chop the onion and the garlic.
3. 3. Peel the carrots.
4. 4. Slice the carrots into thin rounds.
5. 5. Wash the bell pepper thoroughly.
6. 6. Remove the seeds from the bell pepper.
7. 7. Cut the bell pepper in half.
8. 8. Remove the white inner part of the bell pepper.
9. 9. Slice the bell pepper into thin strips.
10. 10. Clean the leek.
11. 11. Cut the leek in half lengthwise.
12. 12. Wash the leek well.
13. 13. Slice the leek into strips.
14. 14. Clean the oyster mushrooms.
15. 15. Cut the oyster mushrooms into pieces.
16. 16. Rinse the sprouts.
17. 17. Let the sprouts drain in a sieve.
18. 18. Mix the cornstarch, sherry, and soy sauce well.
19. 19. Stir the ginger and chili into the sauce.
20. 20. Heat the oil in the wok.
21. 21. Sauté the onions and garlic briefly.
22. 22. Stir while doing so.
23. 23. Add the carrots and the bell pepper.
24. 24. Fry the vegetables for 2 minutes while stirring.
25. 25. Add the leek and the oyster mushrooms.
26. 26. Season everything lightly with salt.
27. 27. Fry everything for 2 minutes while stirring.
28. 28. Add the sprouts.
29. 29. Stir-fry everything for another minute.
30. 30. Pour in 100 milliliters of water.
31. 31. Place the lid on.
32. 32. Steam the vegetables for 3 minutes.
33. 33. Stir in the sauce mixture.
34. 34. Heat the sauce.

Nutrition per serving

• kcal: 150
• Protein: 3 g · Fett/Fat: 7 g · Carbs: 20 g