Wok Vegetables

Wok Vegetables
25 min.


for 4 servings
3 Scallions
2 small Zucchini
1 red Bell pepper
250 grams Button mushrooms
250 grams Bamboo shoots (in a can)
1 Garlic clove
3 tablespoons Vegetable oil
1 teaspoon Ginger root
1 teaspoon Sambal sauce
4 tablespoons Soy sauce
1 tablespoon Rice vinegar
50 milliliters Vegetable broth
150 grams Soy bean sprouts
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Preparation steps

Step 1/5

Rinse and halve onions. Cut into 4 cm long pieces. Rinse and slice the zucchini.

Step 2/5

Rinse and remove seeds, and cut peppers. 

Step 3/5

Rinse mushrooms and cut into quarters. Drain bamboo shoots and cut into strips. Peel garlic and chop finely.

Step 4/5

Heat the oil in the wok, and stir fry the scallions, garlic and spices briefly. Remove the scallions and add the vegetables, and stir over medium heat for 5 minutes. Add the soy sauce, rice vinegar and vegetables. Cook everything for another 5 minutes, stirring occasionally.

Step 5/5

Rinse the bean sprouts and drain. Season the wok with salt and stir in the bean sprouts. Simmer for about 1 minute, remove from the heat and sprinkle with the scallions. Serve immediately.