Vegetarian wok dish

Ingredients for 2 servings:

• 1 zucchini (large if possible)
• 3 bell peppers (one color each – red, yellow, green)
• 2 large carrots
• 1 large onion(s)
• 75 g almond(s), chopped + oil
• 2 cups whipped cream
• 1 cup sour cream (if needed)
• 1 tsp mango chutney
• Soy sauce
• 1 tsp curry powder
• Spice mix (Asian spice mix)
• 150 g soy sprouts, fresh from the Asian market
• some sugar snap peas
• 1 handful of raisins

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

First, chop the vegetables (zucchini, bell peppers, onions, and carrots). Add a little oil to the wok and heat it vigorously. Toast the chopped almonds until lightly golden brown, then set them aside on a plate. In a bowl, mix the cream (+ sour cream), soy sauce, mango chutney, curry, and the Asian seasoning mix. Pour the sauce into the wok and heat it up, then add the chopped vegetables, along with the snow peas (which can be chopped or left whole). Let it simmer for a while to soften the vegetables a bit. Once done, add the toasted almonds, bean sprouts, and raisins, heat it for a while, and then it’s ready. It tastes especially good with al dente rice! This recipe was created on a fun evening with two friends.