Vegetable Wok Pan with Melon

Ingredients

• 1 bundle carrots
• 4 stalks celery
• 1 walnut-sized piece ginger
• 1 small red chili pepper
• 250 g honeydew melon (flesh)
• 2 tbsp oil
• 4 tbsp rice wine
• 200 ml vegetable broth (instant)
• 150 g soy sprouts
• 3 tbsp Soy sauce
• Salt
• 1 tbsp Sesame oil
• a handful coriander leaves

Instructions

1. 1.

   Peel carrots and clean celery. Slice both into thin strips. Peel ginger and dice finely. Clean chili pepper, rinse, and chop. Slice melon into thin rounds.

2. 2.

   Heat oil in a large wok (or deep skillet). Stir-fry carrots and celery for about 3 minutes. Add ginger and chili, deglaze with rice wine.

3. 3.

   Pour in broth, mix in sprouts and melon, and cook for another 1-2 minutes. Season with soy sauce and salt. Drizzle sesame oil to finish.

4. 4.

   Just before serving, fold in coriander leaves.