Wok Vegetable Stir-Fry with Cashews

Ingredients

• 1 Garlic clove
• 2 cm fresh ginger
• 2 red bell peppers
• 1 stalk leek
• 200 g Sugar snap peas
• 200 g Green beans
• Salt
• 3 spring onions
• 100 g chopped cashew nuts
• 6 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tbsp light sesame seeds

Instructions

1. 1.

   Peel and finely chop the garlic and ginger. Wash and clean the vegetables. Cut the bell peppers in half, remove seeds and white membranes, and slice the flesh into thin strips. Cut the leek into 6 cm long pieces and then into thin strips. Slice the sugar snap peas diagonally and cut the green beans into 3 cm long pieces. Blanch both in boiling salted water for 3 minutes, drain and shock with cold water. Let them dry well. Slice the spring onions into fine rings.

2. 2.

   Heat oil in a wok and quickly sauté the garlic with ginger. Add the vegetables and stir-fry occasionally. Mix in the nuts and season with soy sauce and vinegar. Serve in bowls sprinkled with sesame seeds.