Tamago-style pancakes with sweet and sour vegetables

Ingredients for 4 servings:

• 125 ml vegetable stock
• 80 ml orange juice
• 3 ½ tbsp soy sauce, light
• 1 tbsp agave syrup
• 2 tbsp fruit vinegar
• 2 tbsp tapioca starch or cornstarch
• 2 cloves garlic
• 20 g fresh ginger
• ½ chili pepper(s), red
• 1 small broccoli, approx. 350 g
• 1 large carrot(s)
• 125 g sugar snap peas
• 2 tbsp oil, neutral
• Salt
• 6 m.-sized eggs
• 2 tbsp soy sauce, light
• 4 tbsp mineral water
• 1 ½ tbsp agave syrup
• 1 tbsp oil, neutral

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

low-carb, vegetarian, gluten- and lactose-free

Wash the broccoli and divide into florets. Cut larger florets into bite-sized pieces. Peel the carrots, halve lengthwise, and cut into 0.5 cm thick slices. Wash the snow peas and halve crosswise. Peel the garlic. Peel the ginger. Deseed the chili pepper and chop everything as finely as possible. Mix together the broth, orange juice, 3.5 tablespoons of soy sauce, vinegar, and 1 tablespoon of agave syrup. Heat 2 tablespoons of oil in a deep pan and add the vegetables. Sauté briefly. Add the garlic, chili, and ginger. Sauté until the garlic is fragrant. Pour in the prepared broth and simmer with the lid on over medium heat for about 10 minutes, until the vegetables are soft. Once the vegetables are tender, mix the starch with 50 ml of water to thicken the sauce. Season with salt, if desired. In a bowl, whisk together eggs, 2 tablespoons of soy sauce, 1.5 tablespoons of agave syrup, and mineral water. Brush a large, nonstick skillet lightly with oil and heat. Cook 4 thin pancakes from the egg mixture, brushing the pan with oil again after each pancake.