Wok – sweet and sour vegetables

Ingredients for 2 servings:

• 1 onion(s)
• 1 carrot(s)
• ½ red bell pepper(s)
• ½ zucchini, maybe more or less
• 1 jar sprouts of your choice
• 1 can pineapple (220 g), drained, collecting the juice
• salt and pepper
• 1 tbsp cornstarch, heaped tbsp
• 3 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp tomato paste
• 1 tsp spice mix (Chinese spice or wok spice)
• 1 pinch of sambal oelek
• cumin
• some oil (peanut oil)
• possibly turkey schnitzel

Instructions

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

quick and very easy

Clean the vegetables and cut into thin strips. Finely dice the onion (or, if you like, into strips or rings). Cut the pineapple rings into small pieces. Mix the pineapple juice with soy sauce, starch, honey, sambal oelek, and tomato paste, and season with cumin and Chinese spice. Gradually cook the vegetables in a wok with a little peanut oil. Pour the sauce over them and let it thicken slightly. Serve with rice, Asian noodles, or Ebly. Variations: Cut 1 turkey schnitzel into strips and fry them in the wok beforehand, remove them from the pan, and add them back to the vegetables with the sauce at the end. Of course, you can vary the vegetables each time, depending on what you have in the fridge.