Colorful wok vegetables

Ingredients for 4 servings:

• 450 g broccoli
• 3 cloves garlic
• 1 piece(s) ginger root, fresh
• 3 carrots
• 125 g sugar snap peas
• 2 bell peppers
• 3 tbsp oil (peanut oil)
• 2 tbsp vegetable broth
• 1 small jar of baby corn
• 1 tbsp soy sauce
• 4 spring onions
• salt and pepper

Instructions

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

Divide the broccoli into florets, chop the garlic, and grate the ginger. Cut the carrots into sticks and the bell peppers into strips. Clean the snow peas. Heat the oil in a wok, stir-fry the garlic and ginger for about 1 minute. Then add the broccoli, carrots, and bell peppers and cook for 5 minutes. Don’t forget to stir! Add the stock, snow peas, and corn to the wok and cook for another 3 minutes. Then stir in the soy sauce. Add the diced spring onions to the vegetables and season with salt and pepper. You can serve the vegetables as a standalone meal, with grilled fish, or with lamb chops. The vegetables can be varied according to season and taste.