Vegetable pan

Ingredients for 4 servings:

• 1 red bell pepper(s), cut into cubes or strips
• 1 bell pepper(s), yellow, cut into cubes or strips
• 1 bell pepper(s), green, cut into cubes or strips
• 1 small zucchini, cut into cubes
• 1 eggplant(s), cut into small cubes
• 2 m.-sized carrot(s), cut into thin slices
• 1 bunch of spring onions, cut lengthwise into strips
• 1 tsp coriander
• 1 tsp cumin
• 3 tbsp soy sauce, dark
• ¼ liter broth, clear
• Salt and pepper, if you like some fresh garlic
• Potato flour, for binding
• Oil, for frying
• 150 g bulgur or rice
• 350 ml water, with some salt

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Wash the vegetables and chop them as directed above. Add a little fat to a pan or, ideally, a wok and cook the vegetables in cooking order: 1. Sauté the carrots, 2. peppers, 3. eggplant, 4. zucchini, and just before the end, the spring onions. Cook everything briefly, very hot, until al dente. After about 10 minutes, add the stock, soy sauce, and seasonings. Let it simmer for another 5-10 minutes at medium heat. Then thicken the stock with potato flour or locust bean gum (available in health food stores). Side dish: 150g bulgur (available in Turkish shops, similar to rice but a bit grainier), 350ml water, and salt. Cook for about 5-8 minutes. Stir occasionally. Rice is also recommended instead of bulgur.