Stir-Fry Vegetables

Ingredients

• 1 large carrot
• 120 g sugar snap peas
• 1 small eggplant (ca. 140 g)
• 6 corn kernels (glass)
• 2 stalks green asparagus
• 1 small pak choi
• 80 g soy sprouts
• 150 g shiitake mushrooms
• 3 spring onions
• 1 Shallot
• 1 Garlic clove
• 1 piece fresh ginger (ca. 2 cm)
• 0.5 Red chili pepper
• 2 tbsp sesame oil
• 2 tbsp Soy sauce
• 1 tbsp Rice vinegar
• brown sugar

Instructions

1. 1.

   Step 1

2. 2.

   Prepare the vegetables: peel and cut the carrot into thin diagonal slices; wash the sugar snap peas, trim ends and halve diagonally; wash and slice the eggplant; cut corn diagonally into 2-3 cm pieces; wash asparagus, peel lower third and cut into similarly sized pieces.

3. 3.

   Step 2

4. 4.

   Wash pak choi, shake dry, quarter lengthwise and cut into bite-sized pieces as desired; rinse soy sprouts and drain well; clean mushrooms and leave whole or halve as preferred; wash spring onions, trim and cut into diagonal pieces (4-5 cm); peel shallot, garlic and ginger and finely dice; wash chili, deseed and slice thinly.

5. 5.

   Step 3

6. 6.

   Add oil to the hot wok.

7. 7.

   Step 4

8. 8.

   Sauté garlic and ginger cubes until translucent.

9. 9.

   Step 5

10. 10.

    Add chili strips and carrot slices and stir.

11. 11.

    Step 6

12. 12.

    Add sugar snap peas.

13. 13.

    Step 7

14. 14.

    Then add eggplant, mushrooms, asparagus, soy sprouts and pak choi in sequence.

15. 15.

    Step 8

16. 16.

    Stir-fry for 2-3 minutes until crisp.

17. 17.

    Step 9

18. 18.

    Season with soy sauce, rice vinegar and brown sugar.