Asian vegetable stir-fry

Ingredients for 2 servings:

• 1 zucchini, approx. 300 g
• 1 large bell pepper(s), red
• 1 onion(s), red
• some coconut oil
• ½ cup soy sauce
• ½ cup sweet chili sauce
• 1 garlic clove(s), squeezed
• 1 tsp, heaped ginger paste
• 1 tbsp, heaped peanut butter, creamy or crunchy
• 1 tsp spice mix (coconut curry)

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 25 minutes

vegan

I used a coffee cup for measuring. Remove the ends of the zucchini, quarter the zucchini, and then cut into pieces. Clean the bell pepper and cut into pieces or strips. Peel and dice the onion. Mix the ingredients for the marinade and marinate the zucchini and bell pepper pieces in it for at least 1 hour. Then remove them from the marinade, reserving the marinade, and let the vegetables drain slightly. Heat the coconut oil in a pan. If you have one, you can also use a wok. Sauté the diced onion, then add the vegetables and sauté briefly. Add the marinade and let everything simmer for about 10 minutes. Season to taste, but I like it just as it is. You can serve it with rice. I used basmati rice, which I partially cooked with coconut milk.