Vegetables from the wok with sesame

Ingredients

• 200 g carrots
• 200 g baby eggplant
• 2 stalks celery
• 5 cm Jerusalem artichoke
• 200 g Broccoli florets
• 150 g green beans
• 2 cm fresh ginger
• 1 clove garlic
• 2 tbsp sesame oil
• 2 tbsp rice wine
• 3 tbsp light soy sauce
• 1 tsp palm sugar
• 1 tbsp light sesame seeds

Instructions

1. 1.

   Wash and trim the vegetables. Peel the carrots and cut into thin strips. Cut the eggplant into slices. Cut the celery into 4 cm pieces. Peel the Jerusalem artichoke and slice or grate thinly. Blanch the broccoli florets and green beans in boiling salted water for 1-2 minutes, drain, shock with cold water and let dry well. Peel and finely chop the ginger and garlic; stir-fry them in a hot wok with oil. Add the vegetables and stir-fry for 3-4 minutes. Season with rice wine, soy sauce and sugar, sprinkle sesame seeds and stir once more.

2. 2.

   Serve plated on a dish.