Asian Vegetable Stir‑Fry

Ingredients

• 400 g Broccoli
• 2 cloves garlic
• 2 Spring Onions
• 2 shallots
• 200 g pak choi
• 250 g carrots
• 30 g ginger
• 4 tbsp sesame oil
• 5‑spice mix
• 1 pinch cayenne pepper
• 1 tsp Cornstarch
• 3 tbsp Soy sauce
• 4 tbsp vegetable broth
• Sambal oelek

Instructions

1. 1.

   Clean, wash and dry broccoli, pak choi, and carrots. Cut broccoli into bite‑size florets. Slice pak choi into 2 cm strips. Cut carrots into 5 mm wide, 5 cm long sticks.

2. 2.

   Peel garlic, shallots, and ginger; finely dice them. Wash spring onions, trim, shake dry, and slice into thin rings. Warm oil in a wok over medium heat. Sauté garlic, ginger, and shallots for 3 minutes.

3. 3.

   Add broccoli and carrots, stir‑fry for about 6 minutes. Add pak choi and spring onions, cook for 2 more minutes. Season with five‑spice powder and cayenne pepper.

4. 4.

   Whisk cornstarch with soy sauce, vegetable broth, and Sambal oelek until smooth. Pour into the wok, cover, and simmer for 2 minutes. Serve the Asian vegetable stir‑fry in deep bowls.