Summary

Ingredients

• 300 g sweet potato (s)
• 0.25 ¼ head cauliflower
• 1 carrot (s)
• 0.5 ½ bunch spring onion (s)
• 0.5 ½ onion (s)
• 1 clove garlic
• 1 cm ginger
• 0.5 liter ½ vegetable stock
• 1 tablespoon oyster sauce, vegetarian
• 1 tablespoon soy sauce
• 1 teaspoon curry paste, red
• 5 tablespoon vegetable oil
• 1 teaspoon sesame oil
• some lemon juice
• Pinch (s) chili powder

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Instructions

1. Cut the sweet potatoes together with the carrot into 1 cm cubes and the cauliflower into thin slices. You can crumble it. Cut the spring onions diagonally into 0.5 cm slices. Finely chop the onions, ginger and garlic together.
2. Heat the wok on the highest level. Fry the sweet potatoes and carrots in a little vegetable and sesame oil for about 5 minutes, then deglaze with 1/4 liter of vegetable stock and cook until the pieces are firm to the bite and remove from the wok. Next, prepare the cauliflower in the same way and take it out of the wok and then sauté the onion-ginger-garlic mixture.
3. Add the sweet potatoes with carrots, cauliflower and vegetable broth and heat briefly together with the spring onions. Season to taste with oyster sauce, curry paste, soy sauce, lemon juice and chilli.
4. Rice goes well with it.