Colorful stir-fried vegetables with pak choi

Ingredients for 4 servings:

• 2 small pak choi
• 2 chicory
• 3 spring onions
• 2 onions
• 1 tbsp sesame seeds
• 1 kohlrabi
• 3 carrots
• some sesame oil
• 2 garlic cloves
• 5 tbsp soy sauce
• 200 ml beef broth
• 3 tbsp sriracha sauce
• salt and pepper
• Paprika powder
• possibly rice vinegar or 1 tbsp honey, possibly
• 100 ml cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Finely chop the pak choi, chicory, and spring onions, wash, and drain. Meanwhile, finely slice the onions and toast the sesame seeds in a pan without oil. Then set aside. Finely slice the kohlrabi and carrots using a julienne cutter. Heat the sesame oil in a cast-iron pan. Add the onions and lightly toast. Add the kohlrabi and carrot strips. Finely grate the garlic and add it to the pan. Mix everything well and sauté over medium heat. After about 5 minutes, add the pak choi and chicory and cook for another 5 minutes. Then deglaze with soy sauce and beef broth. Add the toasted sesame seeds, sriracha sauce, and spring onions. Season with salt, pepper, and paprika. Optionally, add a splash of rice vinegar or 1 tablespoon of honey. Cover the pan and cook over low heat until slightly firm to the bite. Then add the cream and stir gently. Season to taste before serving. This dish goes perfectly with rice.