🍽️ Wok Vegetables

Name: Wok Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 1 green bell pepper; 1 small papaya; 200 g Napa cabbage (or Savoy cabbage); 150 g shiitake mushrooms; 4 tbsp oil; 1 tbsp cane sugar; 125 ml vegetable broth; 3 tbsp soy sauce; 1 tbsp white wine vinegar; salt; cumin and coriander powder (1/4 tsp each); 6 small corn cobs (from the jar); 1 can water chestnut (220 g); 150 g bamboo shoots (from the jar, cut into strips); 100 g bean sprouts

247 kcal · 30 min · 4 servings

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Ingredients

1 green bell pepper
1 small papaya
200 g Napa cabbage (or Savoy cabbage)
150 g shiitake mushrooms
4 tbsp oil
1 tbsp cane sugar
125 ml vegetable broth
3 tbsp soy sauce
1 tbsp white wine vinegar
salt
cumin and coriander powder (1/4 tsp each)
6 small corn cobs (from the jar)
1 can water chestnut (220 g)
150 g bamboo shoots (from the jar, cut into strips)
100 g bean sprouts

Instructions

1. Wash the peppers thoroughly.
2. Halve the peppers and remove the core.
3. Remove all white inner membranes.
4. Cut the peppers into bite-sized pieces.
5. Peel the sweet potatoes.
6. Cut the sweet potatoes into bite-sized pieces as well.
7. Separate the cabbage into individual leaves.
8. Chop the cabbage leaves finely.
9. Clean the mushrooms.
10. Chop the mushrooms finely.
11. Halve the papaya.
12. Remove the seeds from the papaya.
13. Peel the papaya.
14. Cut the papaya into bite-sized pieces.
15. Drain the corn.
16. Drain the water chestnuts.
17. Drain the bamboo shoots.
18. Cut the corn into smaller pieces if necessary.
19. Rinse the bean sprouts under running water.
20. Let the bean sprouts drain well.
21. Mix the soy sauce with the vegetable broth.
22. Add the vinegar to the mixture.
23. Add the sugar to the mixture.
24. Add the salt to the mixture.
25. Add the spices to the mixture.
26. Heat a wok or a large frying pan.
27. Add the oil to the hot pan.
28. Fry the peppers and mushrooms while stirring for about 2 to 3 minutes.
29. Add the cabbage to the pan.
30. Fry the cabbage for another 2 minutes.
31. Add the water chestnuts and bamboo shoots.
32. Fry everything together for 2 minutes.
33. Pour the prepared sauce over everything.
34. Let everything simmer gently for about 5 minutes.
35. Add the papaya and bean sprouts.
36. Let the ingredients heat through briefly.
37. Serve the wok vegetables with rice.

Nutrition per serving

kcal: 247
Protein: 7 g · Fett/Fat: 11 g · Carbs: 30 g