Vegetable stir-fry with honey-soy sauce

Ingredients for 4 servings:

• 3 m.-large zucchini
• 4 bell peppers, red and yellow
• 8 carrots
• 3 handfuls of sugar snap peas
• 1 onion(s), red
• 1 handful of peanuts, unsalted
• 2 cloves garlic
• 2 tbsp, leveled cornstarch
• ½ cup sugar, brown
• ¾ cup water
• 3 tbsp soy sauce
• 1 tbsp honey
• oil
• Salt

Instructions

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

Pan-fried dish, vegetarian and low in carbohydrates; can also be prepared with chicken

Wash the vegetables. Peel the carrots, onion, and garlic. Cut the carrots, bell peppers, and zucchini into thin sticks. Halve the onion and slice into half rings. Chop or grate the garlic. Chop the peanuts. In a small, cold pan, combine the brown sugar and cornstarch and pour in water. Add the soy sauce, honey, and garlic. Bring to a boil, then simmer for 2 minutes. Remove from the heat. In a second, large pan or wok, fry the onions in a little oil over medium heat until translucent. Add the carrots, season with salt, and fry, stirring regularly, until softened but still firm to the bite. Remove the carrots and onions from the pan to a large bowl. Fry the bell peppers in the same way and add them to the bowl. Next, fry the zucchini and finally the snow peas. The vegetables should still be crunchy, but can be fried more softly if desired. Finally, return all the vegetables to the pan with the sauce, mix, and heat everything through. Stir in 3/4 of the peanuts and season with salt to taste. Serve on warmed plates or bowls and garnish with the remaining peanuts. Carbohydrate-rich version: If you like, the stir-fry can also be served with rice, e.g. jasmine rice, or fried polenta. For the latter version, prepare 50g of polenta per person according to the package instructions. Spread it into a dish about 1cm thick, let it cool, then cut into pieces and fry in a little oil until golden brown. Meat-rich version: If you like meat, you can add one chicken breast per person. Cut it into bite-sized pieces and fry in a little oil until golden brown before the vegetables. In this case, you can use slightly less vegetables.