Vegetable wok

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Beans clean, wash, break smaller and let drain. Cook the beans in boiling salted water for about 10 minutes. Clean, wash and drain broccoli, peppers, kohlrabi and pak choi. Divide broccoli into small florets. Cut kohlrabi into fine slices, paprika and Pak Choi into strips. Peel ginger and garlic. Grate ginger, chop garlic finely. Wash and clean the chillies, cut lengthwise and remove the seeds. Cut the pods into fine strips. Drain the beans and let them drain

2. 2

   Wash the chicken fillets, dab dry and cut into thin slices. Put the egg whites in a deep plate and lightly beat with a fork. Mix starch and a little salt in a bowl. Turn chicken slices first in egg white, then in the starch

3. 3

   Heat 2-3 tablespoons of oil in a large wok. Brown the chicken meat in it in two portions and take it out. Clean the wok if necessary. Put 2 tablespoons of oil in the hot wok, fry the peppers and broccoli for 3-4 minutes, turning them over, and take them out. Add 2 tablespoons of oil, first fry the kohlrabi slices for 3-4 minutes, then add the pak choi and fry for about 1 minute. Remove from the wok

4. 4

   Prepare the pasta according to the package instructions. Place 2 tbsp. oil in the hot wok and sauté the garlic, ginger and chilli in it. Add vegetables, meat and soy sauce and heat while turning. Finally fold in the noodles. Arrange wok vegetables on deep plates

Nutrition Facts

KCAL
520 kcal

CARBS
34 g

FATS
27 g

PROTEINS
34 g