Vegetarian Vegetable Stir‑Fry with Paprika‑Chili Cream Cheese
A colorful vegetarian wok dish featuring broccoli, spinach, scallions, ginger and chili, finished with a creamy paprika‑chili cheese sauce for a bright, satisfying meal.
Ingredients
- 800 g Broccoli
- Salt
- 250 g young spinach leaves
- 0.5 bunch scallions
- 1 piece ginger (35 g)
- 1 Garlic clove
- 2 small red chilies
- 175 g Exquisa (Fitline Cream Cheese Paprika‑Chili 0.2% fat)
- 2 tbsp Exquisa (QuarkCreme Natur 0.2% fat)
- Pepper
- 2 tbsp oil
- 3 basil stems
- coarse pepper (for sprinkling)
Instructions
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1.
Clean and wash the broccoli, then cut into florets. Boil in salted water for about 3 minutes until tender. Drain and set aside. Wash the spinach and roughly chop it. Clean the scallions, rinse them, and slice thinly into rings.
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2.
Peel the ginger and garlic. Finely mince both. Rinse the chilies hot and cut into fine rings. Mix the cream cheese and quark cream together. Season with salt and pepper. Heat oil in a wok. Sauté the ginger, garlic and chili until fragrant. Add the broccoli and scallions, stir‑fry for about 2 minutes until crisp. Add the spinach and let it wilt. Season again with salt and pepper.
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3.
Add the cheese sauce to the vegetables and gently fold in. Wash the basil leaves and tear them from the stems. Plate the wok dish. Sprinkle with coarse pepper and garnish with fresh basil leaves.
