Wok vegetables and chicken filet

Name: Wok vegetables and chicken filet
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g green asparagus; 2 medium-sized carrots; 200–250 g Sweet peas; 1 walnut-sized piece of ginger; 1 red chilli pepper; 500 g Chicken filet; 3 TABLESPOONS Sesame; 2-3 TABLESPOONS Oil; 7-10 Tbsp salt and pepper; 1/8 l rice wine (sake; alternatively dry sherry); 5-6 Tbsp Soy sauce; 2 TABLESPOONS roasted sesame oil; 7-10 Tbsp Coriander

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g green asparagus
2 medium-sized carrots
200–250 g Sweet peas
1 walnut-sized piece of ginger
1 red chilli pepper
500 g Chicken filet
3 TABLESPOONS Sesame
2-3 TABLESPOONS Oil
7-10 Tbsp salt and pepper
1/8 l rice wine (sake; alternatively dry sherry)
5-6 Tbsp Soy sauce
2 TABLESPOONS roasted sesame oil
7-10 Tbsp Coriander

Directions

1
Wash the asparagus and cut off the woody ends generously. Cut the asparagus into pieces. Peel, wash and slice the carrots. Clean and wash the mangetouts. Peel ginger and chop finely.
2
Clean, halve, core, wash and finely chop the chillies. Wash the meat, dab dry and cut into pieces.
3
Roast sesame seeds briefly in a wok or pan without oil, remove. Heat 1 tablespoon of oil in a wok. Brown the meat thoroughly all around. Season with salt and pepper and remove.
4
Heat 1-2 tablespoons of oil in the frying fat. Fry asparagus and carrots for 2-3 minutes, turning frequently. Fry sugar snap peas, ginger and chilli briefly. Deglaze with rice wine and soy sauce. Bring to the boil and simmer for about 5 minutes.
5
Add meat and heat. Season and arrange wok vegetables. Drizzle with sesame oil and sprinkle with sesame seeds. Garnish with coriander. Serve with rice (e.g. basmati).
6
Drink tip: cool white wine spritzer.