Vegetable stir-fry with hoisin sauce

Ingredients for 4 servings:

• 2 tbsp olive oil
• 4 thin spring onions
• 1 clove(s) garlic
• 1 tbsp, heaped ginger
• 1 large carrot(s)
• 1 m.-large bell pepper(s), red
• 1 m.-large zucchini
• 150 g sugar snap peas
• 1 tbsp water
• 2 tbsp hoisin sauce
• 2 tbsp soy sauce
• n. B. Salt
• e.g. chili

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 22 minutes

Vegetarian wok dish

First, prepare all the vegetables and spices. Cut the spring onions into 4 cm long pieces. Grate the ginger and garlic. Cut the carrots and bell peppers into fine pieces, and the zucchini into thick sticks. Heat the oil in a wok until very hot, stir-fry the ginger, garlic, and spring onions for one minute. Over medium heat, stir-fry the carrots and bell peppers for 2 minutes, then the zucchini and snow peas for 3 minutes. Add the water, hoisin sauce, and soy sauce and stir-fry for another 3 minutes. Season to taste with salt and chili, if desired. Serve with rice or noodles.