Vegetable Sauté in a wok
For 6 persons
Preparation time : 20 min
Cooking time : 20 min
- 300 g (10 1/2 oz) red & yellow sweet peppers
- 250 g (8.8 oz) cultivated mushrooms
- 250 g (8.8 oz) carrots
- 100 g (3 V2 oz) snap beans
- 100 g (3 V2 oz) fresh bean shoots
- 1 large fennel bulb
- 1 large yellow onion
- Piece of fresh ginger
- 1/2 cup sunflower oil
- 1/2 cup water
- salt and ground black pepper
Optional: a handful each of cashew nuts and peanuts
Wash all the vegetables, remove the pips from the peppers and cut them into strips; chop the mushrooms finely.
Heat the oil in the wok. When hot, add the peeled and finely sliced ginger, followed by the chopped onion. Stir far approx. 4 min. and then add the peppers, stirring again far 4 min. Add the sliced fennel and the snap beans and stir far another 4 min. Finally, add the mushrooms and the bean sprouts, constantly stirring until cooked. Add a little water if necessary: the vegetables should be served "al dente". Season with salt and ground pepper.
Optional: for that exotic touch, why not add a few cashew nuts and peanuts just before serving?
