Tortellini with Asian Vegetables and Cashews

Ingredients

• 500 g fresh meat-filled tortellini (refrigerated section)
• Salt
• 200 g Sugar snap peas
• 200 g pak choi
• 2 carrots
• 150 g bamboo shoots (canned)
• 1 handful soy sprouts
• 1 Garlic clove
• 2 cm fresh ginger
• 2 tbsp germ oil
• 100 g roasted cashew nuts
• 3 tbsp Soy sauce
• 1 tbsp oyster sauce
• 1 tsp Sambal oelek

Instructions

1. 1.

   Cook the tortellini in boiling salted water for about 10 minutes. Wash, drain, and trim the stalks of the pak choi; cut the green into strips. Peel and thinly shave the carrots. Drain the bamboo shoots.

2. 2.

   Peel the garlic and ginger and sauté them in a wok with oil. Add the sugar snap peas, the white part of the pak choi, and the carrots; stir-fry for 2-3 minutes.

3. 3.

   Drain the tortellini and mix it with the bamboo shoots, soy sprouts, green pak choi, and nuts. Season with soy sauce, oyster sauce, and sambal oelek, taste, and serve on plates.