Colorful Wok Vegetables

Ingredients

• 100 g small zucchini (1 small zucchini)
• 80 g tomatoes (2 tomatoes)
• 2 Spring Onions
• 1 stalk Celery
• 0.5 tsp olive oil
• 20 g mung bean sprouts
• 2 stems flat-leaf parsley
• Salt
• Pepper
• 1 tbsp soy sauce

Instructions

1. 1.

   Wash, trim and dice the zucchini. Wash, trim and quarter the tomatoes. Remove stem ends, discard seeds and cut tomatoes into wide strips.

2. 2.

   Trim and wash the spring onions and celery; if necessary, separate the celery stalks. Cut the vegetables into narrow rings or thin slices.

3. 3.

   Heat a non-stick wok or deep pan with the oil. Add zucchini, tomatoes, spring onions, and celery, stir-frying for about 5 minutes.

4. 4.

   Meanwhile, place sprouts in a sieve, rinse them, and let them drain well.

5. 5.

   Wash parsley, shake off excess water, pluck leaves and chop. Season the wok vegetables with salt, pepper, and soy sauce; sprinkle parsley and sprouts on top before serving.