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Asian wok vegetables

Recipe for 4 Portions:

1 garlic clove
300g beans
300g carrots
1 bunch of spring onions
1 red chilli
250g fresh button or shiitake mushrooms
2 tbsp oil
1/8 l vegetable stock
4 tbsp soya sauce
1 tbsp sugar
50g cashew nuts

Peel the garlic clove and chop finely. Wash and clean the vegetables. Cut the beans and spring onions into pieces, the carrots in thin slices and the chilli in small pieces. Clean the mushrooms and cut into thin slices. Cut the CAMBOZOLA into cubes and set to one side.

Heat the oil in a wok. A high pan can also be used. Put the garlic and vegetables in the hot oil and stir fry continuously. When the ingredients have browned, pour in the vegetable stock, then the soya sauce and sugar and allow to simmer for approx. 10 minutes. Stir continuously. At the end, add the mushrooms and cashews to the vegetables and steam for a further 5 minutes, stirring. Right at the end, stir in the cubes of CAMBOZOLA and serve immediately


Other vegetables can also be used, according to the season, such as broccoli, leek, courgette, mange tout or kohlrabi. Serve with rustical farmhouse bread, basmati rice or quickly fried chicken breast.

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