Summary

Ingredients

• 1 zucchini
• 1 small eggplant (s)
• 1 red pepper (s)
• 1 yellow pepper (s)
• 4 spring onion (s)
• 1 clove (s) garlic, finely chopped
• 1 tablespoon ginger, fresher, finely chopped
• 1 tablespoon tomato paste
• 4 tablespoon tomato (s), happened
• 1 ½ tablespoon sauce, sweet chili
• 1 tablespoon rice vinegar
• 2 tablespoon soy sauce
• 1 teaspoon honey
• 1 teaspoon spice mixture, (Chinese 5-spice powder)
• 1 teaspoon lemongrass (powder)
• Dash soy sauce
• 2 tablespoon parsley, smooth OR:
• Coriander greens, freshly chopped
• Oil, (peanut oil)

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Instructions

1. Peel the peppers and cut into fine cubes. Core the zucchini and cut into fine cubes, as well as the aubergine. Cut the spring onions into thin rings. (The vegetable cubes should all be roughly the same size!)
2. Mix the tomatoes, chilli sauce, vinegar, soy sauce, honey, 5-spice powder and lemongrass powder well.
3. Heat some peanut oil in a pan and first toast the aubergine cubes. Then add the zucchini and pepper cubes and fry them. Next, add the onion rings along with the ginger and garlic and sauté them too.
4. Then add the tomato paste to the vegetables, roast them briefly and then deglaze with a dash of soy sauce. Then add the mixed tomato sauce and simmer for a few minutes on a low flame with the lid closed. Not too long, the vegetables should still be firm to the bite!
5. Before serving, fold in the chopped parsley or coriander and mix well again.
6. The Asian vegetable stir-fry is mildly spicy and is ideal as a side dish to fried fish or meat.