Fried vegetables from the wok with deep-fried glasses

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Clean, wash and cut the leek into diagonal slices of approx. 5 mm thick. Clean, peel and halve the carrots and cut them into slices of approx. 3 mm thickness. Wash and clean the bell peppers and cut them into large cubes. Clean, wash and pat dry the paksoi and separate the leaves from the panicles. Cut the panicles into not too small diagonal pieces and the leaves into wide strips.

2. 2

   Clean the mushrooms, wash if necessary and cut into slices of about 5 mm thickness. Roast sesame seeds in a hot wok without fat until golden brown. Remove and put aside. Heat the oil in the wok and fry the carrots for about 1 minute. Add the bell peppers, paksoi panicles and mushrooms. After another 1 minute add the paksoi leaves. Add the sesame oil, soy sauce and sesame seeds. Season with salt and Sambal Oelek. In the meantime, fry the rice noodles in hot fat for about 10 seconds. Take them out and let them drip off briefly on kitchen paper.

3. 3

   After another 1 minute add the paksoi leaves. Add the sesame oil, soy sauce and sesame seeds. Season with salt and Sambal Oelek. In the meantime, fry the rice noodles in hot fat for about 10 seconds. Take them out and let them drip off briefly on kitchen paper. Season with salt. Serve vegetables in the wok and rice noodles separately

Nutrition Facts

KCAL
220 kcal

CARBS
24 g

FATS
9 g

PROTEINS
9 g