Vegetable Wok Stir-Fry

Ingredients

• 150 g sugar snap peas
• Salt
• 600 g bell peppers (3; red, yellow and green)
• 2 carrots
• 100 g shiitake mushrooms
• 100 g bean sprouts
• 1 bunch scallions
• 2 red chili peppers
• 10 g ginger
• 1 Garlic clove
• 4 tbsp light rapeseed oil
• a splash of rice wine
• 4 tbsp soy sauce
• 4 tsp sesame oil
• Salt

Instructions

1. 1.

   Wash, trim and blanch sugar snap peas in salted water for 1 minute. Drain and shock with cold water, then let dry. Quarter bell peppers, clean, wash and slice into fine strips. Peel carrots, cut lengthwise into thin slices and diagonally into thin strips. Clean shiitake mushrooms, remove stems and finely chop caps. Rinse bean sprouts. Trim, wash and finely slice scallions.

2. 2.

   Wash chili peppers, finely chop and remove seeds. Peel ginger and dice finely. Peel garlic.

3. 3.

   Heat rapeseed oil in a large wok. Briefly stir‑fry chili and ginger. Add garlic. First add carrots, bell peppers and mushrooms, stirring for 5 minutes. Push vegetables to the side. Add sugar snap peas, bean sprouts and scallions to the center and stir for 2–3 minutes. Mix everything together. Deglaze with a generous splash of rice wine and season with soy sauce. Finish with sesame oil, letting it cook in the wok for another 2–3 minutes. Season with salt if needed.