Sprouting vegetables from the wok
easy
40 mins
40 mins
Ingredients
- 75 g unsalted peanut kernels
- 1 can(s) (314 ml) Bamboo shoots
- 300 g Carrots
- 1 collar (175 g) spring onions
- 1 piece(s) (approx. 1 cm) Ginger
- 1 Garlic clove
- 150 g shiitake mushrooms
- 250 g Bean sprouts
- 7-10 Tbsp Salt
- 500 g Turkey escalope
- 4 TABLESPOONS Oil
- 7-10 Tbsp Pepper
- 6 Stem(s) Coriander
- 125 ml Soy sauce
- 2-3 TEASPOONS Sambal Oelek
Directions
- 1
Roast the peanuts in a pan without fat while turning, remove. Pour bamboo shoots into a sieve, drain and cut into thin slices. Peel and wash carrots and cut them into very thin slices. Clean and wash spring onions and cut rings. Peel ginger and grate finely. Peel garlic and chop very finely. Clean shiitake (remove stalk and cut surface of mushrooms crosswise) and clean
- 2
Put the sprouts in a sieve and rinse well. Then put into boiling salted water, bring to the boil and simmer for 1-2 minutes, pour into a sieve, rinse and drain well
- 3
Wash the meat, dab dry and cut into strips. Heat 2 tablespoons of oil in a large wok, fry the meat thoroughly all around, season with salt and pepper and remove. Add another 2 tbsp. oil to the wok and heat. Add the shiitake, carrots, spring onions, ginger and garlic. Fry in the wok while turning
- 4
Meanwhile, wash the coriander, shake dry and pluck the leaves from the stems. Mix the meat, sprouts and peanuts with the vegetables in the wok. Deglaze with soy sauce and season Sambal Oelek. Heat and mix in coriander
Nutrition Facts
450 kcal
16 g
23 g
45 g
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