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🍽️ Crispy Wok Vegetables with Cashews

254 kcal · 30 min · 4 servings

Ingredients

• 2 Carrots
• 1 Zucchini
• 4 red bell peppers (red and yellow)
• 1 handful bean sprouts
• 1 stalk leek
• 400 g white cabbage
• 2 tbsp soybean oil
• 3 tbsp soy sauce
• 60 g cashew nuts
• salt
• pepper (from the mill)

Instructions

1. 1. Peel the carrots and cut them into long, thin sticks.
2. 2. Wash the zucchini, trim the hard ends, and slice it into rounds.
3. 3. Wash the bell peppers, halve them, remove the seeds, and cut them into strips.
4. 4. Rinse the sprouts under cold water and let them drain well.
5. 5. Wash the leek, chop it finely, and set it aside.
6. 6. Wash the cabbage, remove tough stems, and cut it into small pieces.
7. 7. Heat oil in a wok or a large frying pan.
8. 8. Fry the first batch of vegetables while stirring for about 2 minutes.
9. 9. Deglaze the vegetables with a little water and 2 tablespoons of soy sauce.
10. 10. Simmer the vegetables for about 4 minutes until they are still slightly crisp.
11. 11. Wait until the liquid in the wok has evaporated.
12. 12. Add the carrots and pepper strips to the wok.
13. 13. Fry these ingredients for about 2 minutes.
14. 14. Add the leek and zucchini slices.
15. 15. Add the cashew nuts and sprouts to the wok.
16. 16. Fry everything while stirring constantly until it is hot and cooked through.
17. 17. Season the dish with soy sauce, salt, and pepper to taste.
18. 18. Serve the vegetables immediately while hot.

Nutrition per serving

• kcal: 254
• Protein: 11 g · Fett/Fat: 14 g · Carbs: 21 g