Spicy Maultaschen Asian style

Ingredients for 4 servings:

• 2 packs of BÜRGER Maultaschen traditional Swabian, 360 g each
• 2 bell peppers, red and yellow (approx. 200 g each)
• 400 g carrot(s)
• 200 g leek
• 1 chili pepper(s)
• 75 g soybean sprouts, from the jar
• a few stalks of coriander, 5 – 6 stalks
• 5 tbsp oil
• ½ lime(s), the juice
• 1 tsp cane sugar, approx.
• n. B. Soy sauce, 3 – 4 tbsp
• 200 ml vegetable stock
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

with fiery wok vegetables

1. Halve, trim, and wash the bell peppers. Peel the carrots. Trim and wash the leeks. Cut the vegetables into strips approximately 3 cm long. Trim the chili, cut lengthwise, wash, and remove the seeds. Finely chop the pod. Drain and set aside the sprouts. Wash the coriander, shake dry, and pick off the leaves. 2. Heat 3 tablespoons of oil in a large non-stick pan or wok. Fry the vegetable strips and chili for about 3 minutes, turning occasionally. Sprinkle with brown sugar and deglaze with lime juice and soy sauce. Add the stock. Simmer. Cook the Maultaschen in hot stock according to the package instructions. Remove from the pan 2-3 minutes before the end of the cooking time and pat dry. 3. Heat 2 tablespoons of oil in another pan. Fry the Maultaschen in batches, turning occasionally, for about 4 minutes until golden brown. Season the vegetables with salt and pepper. Serve with the Maultaschen on plates. Sprinkle with coriander. Per serving approx. 2,180 kJ, 520 kcal E 16 g, F 27 g, KH 50 g