Colorful Wok Vegetables
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 450 g broccoli
- 3 cloves garlic
- 1 piece (s) ginger root, fresh
- 3 carrot (s)
- 125 g suar snap peas
- 2 bell pepper (s)
- 3 tablespoon oil (peanut oil)
- 2 tablespoon vegetable broth
- 1 small Glass baby corn
- 1 tablespoon soy sauce
- 4 spring onion (s)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Divide the broccoli into florets, chop the garlic, grate the ginger. Cut the carrots into sticks and the peppers into strips. Clean the sugar snap peas. Heat the oil in the wok, stir-fry the garlic and ginger for approx. 1 min. Then add the broccoli, carrots and paprika and cook for 5 minutes. Don`t forget to stir! Add the stock, sugar snap peas and corn to the wok and cook for another 3 minutes. Then stir in the soy sauce. Add the diced spring onions to the vegetables and season with salt and pepper.
- You can serve the vegetables as a separate meal, with grilled fish or lamb chops. The vegetables can be varied depending on the season and taste.
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