Stir‑Fried Vegetables with Cashews

Ingredients

• 2 carrots
• 1 Zucchini
• 4 red bell peppers (red and yellow)
• 1 handful of soybean sprouts
• 1 stalk of leek
• 400 g white cabbage
• 2 tbsp soy oil
• 3 tbsp Soy sauce
• 60 g cashew nuts
• Salt
• ground pepper

Instructions

1. 1.

   Peel and cut the carrots into sticks. Wash, trim, and slice the zucchini. Wash, halve, trim, and cut the bell peppers into strips.

2. 2.

   Rinse the sprouts and drain well. Wash, trim, and finely chop the leek. Wash, trim, and cut the cabbage into small pieces.

3. 3.

   Heat the oil in a wok over high heat and stir‑fry for about 2 minutes. Deglaze with a splash of water and 2 tbsp soy sauce, then steam gently for about 4 minutes until slightly tender.

4. 4.

   Once the liquid has evaporated, gradually add the remaining vegetables to the wok. First add the carrots and bell peppers and fry for about 2 minutes, then add the leek and zucchini.

5. 5.

   Add the cashew nuts and sprouts, stir‑mix, and cook together until done. Season with soy sauce, salt, and pepper before serving.