Sweet and Sour Asian Vegetables

Ingredients

• 200 g carrots (2 carrots)
• 500 g zucchini (2 zucchinis)
• 200 g red bell pepper (1 red bell pepper)
• 2 red onions
• 100 g shiitake mushrooms
• 150 g pak choi
• 2 tbsp peanut oil
• 1 tsp chili oil
• 1 tbsp Raw cane sugar
• 100 ml Vegetable broth
• 3 tbsp Soy sauce
• 1 tbsp Rice vinegar
• 2 stems cilantro
• 50 g unsalted roasted peanuts

Instructions

1. 1.

   Peel carrots and slice thinly. Wash, dry, peel zucchini and slice thinly.

2. 2.

   Halve the bell pepper, remove seeds, wash and cut into strips. Peel onions, halve and slice.

3. 3.

   Clean shiitake mushrooms and halve them. Clean pak choi, wash, shake dry and quarter.

4. 4.

   Heat wok until hot, add oil and swirl to coat. Add onions and stir-fry over medium heat for 1–2 minutes.

5. 5.

   Add carrots, zucchini, mushrooms and bell pepper; stir-fry for 2–3 minutes while constantly stirring.

6. 6.

   Add pak choi, sugar, vegetable broth, soy sauce and vinegar; cook for 1–2 minutes while constantly stirring until done.

7. 7.

   Wash cilantro, shake dry and roughly chop. Sprinkle the dish with peanuts and cilantro before serving.