Stir‑Fried Vegetables

Ingredients

• 3 spring onions
• 2 small zucchini
• 1 red bell pepper
• 250 g Mushrooms
• 250 g canned bamboo shoots
• 1 Garlic clove
• 3 tbsp oil
• 1 tsp ginger
• 1 tsp Sambal Manis
• 4 tbsp soy sauce
• 1 tbsp Rice vinegar
• 50 ml Vegetable broth
• Salt
• 150 g bean sprouts

Instructions

1. 1.

   Clean, wash and halve spring onions lengthwise, cutting into ~4 cm pieces. Wash and slice zucchini.

2. 2.

   Wash, deseed red bell pepper and cut into pieces.

3. 3.

   Clean mushrooms and quarter them. Drain bamboo shoots and cut into strips. Peel garlic and finely chop.

4. 4.

   Heat oil in a wok and briefly stir‑fry spring onions, garlic and spices. Add vegetables and sauté over medium heat for 5 minutes while stirring. Add soy sauce, rice vinegar and vegetable broth, cooking everything for another 5 minutes with occasional stirring.

5. 5.

   Rinse bean sprouts and drain them. Season the wok vegetables with salt, fold in bean sprouts and cook together for about 1 minute before removing from heat. Sprinkle with chopped spring onion tops and serve immediately.