Vegetables from a Wok
Healthy, because
Even smarter
Nutritional values
With this colourful vegetable wok pan you are well prepared in terms of nutrition: The mangetout is well tolerated and provides the immune booster combination zinc and vitamin C. Essential oils from the spring onions support a healthy intestinal flora by eliminating pathogenic bacteria in the digestive tract. Shiitake mushrooms also contain the mineral magnesium, which ensures strong nerves in stressful times.
You lack the meat in that vegetable wok pan? You are welcome to serve fried beef in addition or serve the vegetables with chopped peanuts.
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 192 kcal | (9 %) | ||
| Protein | 6.5 g | (7 %) | ||
| Fat | 13.8 g | (12 %) | ||
| Carbohydrates | 10 g | (7 %) |
Ingredients
- Ingredients
- 150 grams Snow peas
- salt
- 1 red, green and yellow Bell pepper
- 2 carrots
- 100 grams shiitake mushrooms
- 100 grams soybean sprout
- 1 bunch scallions
- 2 red chili peppers
- 1 walnut-sized pieces ginger
- 1 garlic clove
- 4 Tbsps vegetable oil
- 1 splash Rice wine
- 4 Tbsps soy sauce
- 4 tsps sesame oil
- salt
Preparation steps
Rinse the peas and blanch in boiling salt water for 1 minute. Rinse in cold water and drain well. Cut the peppers into quarters, rinse and cut into fine strips. Peel the carrots and cut into thin slices. Rinse the mushrooms, remove the stems and chop the caps. Rinse the sprouts. Rinse and finely chop the scallions.
Rinse the chiles, remove the seeds and chop. Peel and finely chop the ginger. Peel the garlic.
Heat the oil in a large wok. Saute the chile peppers and ginger. Press the garlic into the wok. Add the carrots, peppers and mushrooms and saute for about 5 mintues, stirring constantly. Push the vegetables to the edge and add the peas, sprouts and scallions. Saute for 2-3 minutes, turning occasionally. Mix the vegetables. Deglaze with a strong shot of rice wine and season with soy sauce. Stir in sesame oil and simmer for 2-3 minutes. Season with salt and serve hot.
