Broccoli – peppers – vegetables from the wok

Ingredients for 4 servings:

• 500 g broccoli
• 2 bell peppers, red and yellow
• 2 garlic cloves
• 1 onion(s)
• 40 g fresh ginger
• 1 chili pepper(s), red
• 1 orange(s), untreated
• 4 tbsp oil
• 75 g walnuts
• 3 tbsp soy sauce
• 3 tbsp honey, liquid
• 150 ml vegetable stock
• Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

vegetarian

Clean the broccoli and divide it into small florets. Wash the bell peppers and cut into strips. Peel the garlic and onion and slice very thinly. Peel the ginger and grate or finely dice it. Halve the chili lengthwise, remove the seeds, and chop it finely. Wash the orange in hot water and peel the zest thinly with a vegetable peeler, then cut the zest into thin strips and juice the orange. Heat the wok (a deep frying pan will work, of course). Fry the broccoli in two batches, one after the other, in 1 tablespoon of oil each for 1 minute, stirring, and then remove. Add another tablespoon of oil to the wok and fry the bell pepper strips for 1 minute, then remove. Briefly fry the garlic, onion, ginger, chili, orange zest, and walnuts in the remaining oil, stirring. Add the soy sauce, honey, vegetable stock, and orange juice. Stir in the broccoli and cook for about 3 minutes, stirring often. Add the bell pepper and cook for another 2 minutes. Season with salt and pepper. Basmati rice goes best with this.