Summary

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

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Instructions

1. 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.
2. Peel and halve the carrots. First cut the half carrot pieces into slices and then cut into strips (sticks).
3. 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.
4. Core the peppers and cut into medium-sized squares.
5. 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.
6. 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.
7. 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.
8. Mix all the vegetables into the sauce and keep turning until the vegetables are warm again.
9. 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.
10. I also serve basmati rice.
11. The highlight are the bananas, very tasty, definitely try them out.