Turmeric vegetables

Ingredients for 4 servings:

• 500 g carrot(s)
• 1 bulb/s of fennel, approx. 300 g
• 1 bunch of spring onions, approx. 250 g
• 4 tbsp oil (sesame oil)
• 1 tbsp turmeric
• 125 ml vegetable stock
• 1 tsp vinegar essence
• 1 tsp sugar
• Salt
• Pepper, freshly ground
• 1 tsp cornstarch
• 1 tbsp rice wine

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Clean, peel, wash, and cut the carrots into thin strips. Cut the stalk off the fennel just above the bulb, remove any brown spots and leaves, trim the root ends straight, and wash the bulb. First cut the bulb into thin slices, then into strips. Clean, wash, halve, and cut the spring onions into 3 pieces each. Rinse a hot wok twice with oil, then heat the sesame oil in it until very hot. Stir in the turmeric, add the carrot and fennel strips, and stir-fry for about 5 minutes. Reduce the heat, add the vegetable stock, and season the vegetables with vinegar essence, sugar, salt, and pepper. Add the spring onions and cook for another 2 minutes. Mix the cornstarch with the rice wine, add, and bring to a boil. Season the vegetables again to taste and serve hot.