Bulgur Pan with Peanuts

Ingredients

• 90 g bulgur
• Salt
• 250 g Broccoli
• 100 g celery sticks (1 stalk)
• 100 g carrots (1 carrot)
• 1 stalk lemongrass
• 50 g peanuts (preferably unsalted)
• 2 tbsp Rapeseed oil
• Pepper
• soy sauce

Instructions

1. 1.

   Bring the bulgur to a boil in a small pot with 180 ml lightly salted water and cover; let it soak on a turned-off burner for about 20 minutes.

2. 2.

   Meanwhile, wash, trim and cut the broccoli into small florets. Peel the stems and slice them thinly.

3. 3.

   Wash, trim and, if necessary, de-stem the celery, then slice it thinly as well.

4. 4.

   Peel, wash and grate the carrot coarsely.

5. 5.

   Clean, wash the lemongrass and slice the lower, thicker part thinly.

6. 6.

   Coarsely chop the peanuts with a large knife. Toast them briefly in a wok or deep pan without oil until fragrant.

7. 7.

   Add the oil, all prepared vegetables and the lemongrass to the peanuts; stir constantly over high heat for about 5 minutes.

8. 8.

   Add the bulgur and stir-fry briefly. Season with pepper and soy sauce and serve immediately.