Thai stir-fried vegetables

Ingredients for 4 servings:

• 3 garlic cloves, fresh
• 1 m.-sized onion(s)
• 100 g carrot(s)
• 200 g broccoli, cut into florets
• 100 g cauliflower, cut into florets
• 50 g sugar snap peas
• 1 bell pepper(s), red
• 80 g mushrooms, fresh small
• 60 g mung bean sprouts
• 2 tbsp oil, neutral
• 5 tbsp soy sauce, light
• 1 tbsp maple syrup or 1 tsp palm sugar
• 50 ml chicken broth
• some pepper, freshly ground
• Coriander leaves for garnishing

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel and finely chop the garlic. Peel the onion, halve it, and slice it into rings. Clean the carrots and thinly slice it. Blanch the broccoli and cauliflower florets briefly in boiling salted water and then refresh in cold water. Wash, deseed, quarter, and slice the bell pepper. Clean the snow peas. Clean and halve the mushrooms. Rinse the bean sprouts. Heat the oil in a wok or large frying pan. Briefly fry the garlic and onions. Add all the vegetables and fry for 5 minutes, stirring constantly, until crisp. Add the stock and soy sauce. Season with maple syrup and pepper, sprinkle with cilantro, and serve immediately. Serve with chow mein noodles or rice.