Chop Suey

Ingredients for 4 servings:

• 1 pepper(s), yellow, pitted
• 1 pepper(s), red, pitted
• 1 carrot(s)
• 1 zucchini
• 1 bulb(s) of fennel
• 1 onion(s)
• 60 g sugar snap peas
• 2 tbsp peanut oil
• 3 cloves garlic, crushed
• 1 tsp ginger, freshly grated
• 120 g mung bean sprouts
• 2 tsp sugar, brown
• 2 tbsp soy sauce, light
• 120 ml vegetable stock

Instructions

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

vegetarian

Cut the bell pepper, carrot, zucchini, and fennel into thin slices or strips. Cut the onion into eighths. Cut the snow peas diagonally to maximize surface area. Heat the oil in a preheated wok, add the garlic and ginger, and fry briefly. Add the onion and fry for about 1 minute. Add the bell pepper, carrot, zucchini, fennel, and snow peas to the wok and fry for 2 minutes. Add the bean sprouts to the wok. Stir in the sugar, soy sauce, and vegetable stock. Simmer over low heat for 2-3 minutes, until the vegetables are soft and well coated with the sauce. Transfer the vegetables and sauce to bowls and serve immediately.