Wok Vegetables in Peanut Sauce with Bananas
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 leek
- 2 carrot (s)
- 1 bell pepper (s), red or yellow or orange
- 2 tablespoon oil (peanut)
- 3 tablespoon peanut butter, crunchy
- 1 teaspoon vegetable stock, instant
- 100 ml water, hot
- 100 ml cream (cook), or cream, alternatively milk
- 2 tablespoon soy sauce
- 2 banana (s) ripe, but still firm
Print Recipe
Pin Recipe Instructions
- Wash all vegetables. Halve the leek lengthways, then cut across into approx. 5 cm long strips. Heat some peanut oil in the wok and fry the leek strips in it, always turning, removing and setting aside.
- Peel and halve the carrots. First cut the half carrot pieces into slices and then cut into strips (sticks).
- Cut the first slice from the carrot and then place the piece on the cut surface, then the carrot will not roll away when you continue slicing.
- Core the peppers and cut into medium-sized squares.
- Fry the carrot sticks in the wok (add more oil if necessary), turning them constantly, add the paprika and fry a little more, remove and add everything to the leek.
- Dissolve the vegetable stock powder in approx. 100 ml hot water and then stir in the peanut butter. If it is too thick, add a little more water.
- Put the peanut butter sauce in the wok. When the peanut butter gets hot, it first becomes a little runny, but then thickens again pretty quickly. Add the soy sauce and cream and bring to the boil for one minute while stirring.
- Mix all the vegetables into the sauce and keep turning until the vegetables are warm again.
- Turn off the stove. Peel the bananas and cut into thick slices. Add the bananas to the wok dish, stir in carefully and serve immediately.
- I also serve basmati rice.
- The highlight are the bananas, very tasty, definitely try them out.
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