Asian vegetable stir-fry

Ingredients for 4 servings:

• 1 zucchini, sliced
• 1 red bell pepper(s) in sticks
• 250 g mushrooms, halved slices
• 1 can of corn or a fresh corn cob
• 2 handfuls of bean sprouts
• some oil (sesame oil or peanut oil)
• 2 tbsp soy sauce
• 2 tbsp sweet and sour sauce
• 3 garlic cloves
• ½ tsp tomato paste
• 250 g rice (preferably jasmine rice)
• salt and pepper

Instructions

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

Wash and trim the zucchini, bell pepper, and mushrooms. Drain the corn, or scrape off the kernels if using fresh corn. Add a little oil to a large pan or wok and fry the zucchini for about 2-3 minutes. Then add the bell peppers and fry for another 5 minutes, then add the mushrooms and fry for another 5 minutes. Add the corn and bean sprouts and heat briefly. Season with soy sauce, sweet and sour sauce, garlic, and tomato paste. Stir everything together well and let it simmer for another 5 minutes. Finally, season with salt and pepper, as well as soy sauce and sweet and sour sauce. Serve with jasmine rice or other rice.