Summary

Ingredients

• 125 g bean sprouts
• 50 g carrot (s)
• 20 g sprin onion (s), the reen them
• 3 small onion (s), red
• 2 medium garlic clove (s), fresh
• 1 small chilli pepper (s), green
• 2 Palm oil, premium quality
• 1 teaspoon oyster sauce
• 1 tablespoon soy sauce, light
• 150 g water
• 1 teaspoon, leveled beef broth, grained

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Instructions

1. Wash the soy seedlings, carrot and spring onion. Read out the soy seedlings. Peel the carrot and cut or slice it into thin sticks. Cut the green part of the spring onion into thin rings. Cap the onions and the garlic cloves at both ends, peel and cut into small pieces. Wash the chilli, cut diagonally into thin rings, leave the grains in place, discard the stem.
2. Heat the water in a smaller saucepan, dissolve the beef stock in it and add the carrot sticks. Hang a sieve with the soy seedlings and put the pot lid over it. Steam the seedlings for 4 minutes, strain the carrot sticks after 6 minutes. Keep the broth!
3. Add the oyster and soy sauce to the broth. Roast the onion and garlic pieces in a pan with the palm oil. When it smells fragrant, add the carrots and seedlings and stir-fry for 2 minutes.
4. Deglaze with the broth, mix well again, place on a serving bowl and serve warm as a side dish. Together with rice, it is a complete meal.