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Axel's vegetarian – Asian vegetable stir-fry

updated

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Ingredients for 2 servings:

  • 3 carrots
  • ½ broccoli
  • ½ Chinese cabbage
  • 200 g mung bean sprouts, fresh
  • 300 g corn, from the can
  • 2 tbsp oil (sunflower oil)
  • 1 pack of Chinese sweet and sour wok sauce

Instructions

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

Peel the carrots, julienne them, or slice them. Trim the broccoli, shake it dry, and divide it into small florets. Trim the Chinese cabbage, quarter it, and cut it into thin strips. Heat oil in a pan and sauté the broccoli and carrots. After 2 minutes, add the Chinese cabbage and sauté for about 3 minutes, then add the sprouts and corn. Top with the wok sauce and bring to a boil. Serve with basmati, long-grain, or wild rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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