Asian wok
easy
30 mins
30 mins
Ingredients
- 1 Kopf Broccoli (approx. 500 g)
- 7-10 Tbsp Salt
- 3 (approx. 750 g) red peppers
- 150 g Sweet peas
- 1 collar Spring onions
- 1 jar (330 g) Corn Veal
- 600 g Chicken filet
- 1 Garlic clove
- 5 g Ginger
- 2 TABLESPOONS Sesame Oil
- 400 ml Coconut milk (canned)
- 3 TSP Curry paste (from the tube)
- 7-10 Tbsp Juice of 1 lime
- 50 g Cashew nuts
- 7-10 Tbsp Slices of lime and ginger
Directions
- 1
Clean broccoli, wash it and cut it into small florets. Cook broccoli in boiling salted water for 4 minutes. Clean, wash and cut the peppers into large pieces. Clean, wash and cut the mangetouts and spring onions diagonally into pieces.
- 2
Drain the corn calves and cut them in half lengthwise. Wash the chicken filet, dab dry and cut into strips. Peel garlic and ginger. Press garlic through a garlic press, grate ginger finely.
- 3
Heat oil in a wok. Briefly sauté the ginger and garlic in it. Add the meat, peppers and broccoli and stir-fry for 6 minutes. Halfway through the frying time, add snow peas, corn on the cob and spring onions.
- 4
Deglaze with coconut milk. Season with curry paste, salt and lime juice. Roast the cashew nuts in a pan without fat and sprinkle over the wok pan. Garnish with slices of lime and ginger.
- 5
It goes well with rice.
Nutrition Facts
510 kcal
23 g
27 g
43 g
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