Sweet and sour stir-fried vegetables

Ingredients for 2 servings:

• 4 pak choi (mini pak choi)
• 4 carrots
• 3 bell peppers, colored
• 5 large mushrooms
• 1 bunch of spring onions
• 3 shallots
• 2 garlic cloves
• 1 stalk of lemongrass
• 150 ml chicken broth or vegetable broth
• 3 tsp soy sauce
• 100 ml orange juice
• 1 tbsp rice vinegar
• 1 tbsp soy sauce, sweet
• 4 tbsp chili sauce, sweet
• 2 tbsp peanut oil
• e.g. Szechuan pepper
• n. B. cornstarch

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Cut off the stalks of the pak choi and remove the leaves from the stems. Cut the stems into pieces and the leaves into strips, then wash and spin dry in a salad spinner. Clean and quarter the mushrooms. Quarter the peppers, remove the seeds, membranes, and stem ends, and cut the peppers into strips. Slice the carrots. Slice the onions and spring onions into rings. Peel the garlic and slice it too. Cut the lemongrass stalk into 3 cm long pieces. Bring the chicken stock to a boil in a wok, add the soy sauce and carrots, and cook until al dente, then remove and keep warm. Wash out the wok and heat it up. Add the oil and let it heat up. Sauté the onions, spring onions, lemongrass, and garlic, then add the pak choi stalks and pepper pieces and fry them. Then add the mushrooms and fry them too. Season everything with Sichuan peppercorns and add the sweet chili sauce, orange juice, and rice vinegar. Bring to a boil, then add the carrots. Cook the vegetables until softened to your liking. Add the bok choy leaves, bring to a boil, and thicken the sauce with cornstarch. Season to taste with the sweet soy sauce, rice vinegar, orange juice, and Sichuan peppercorns. Serve with basmati rice.