Vegetables with pineapple in peanut sauce

Ingredients for 4 servings:

• 4 m.-sized carrot(s)
• 100 g shiitake mushroom(s), fresh
• 140 g mushrooms, fresh
• 1 class can/n pineapple with juice, drained weight 340 g
• 1 bunch of spring onions
• 300 g pak choy (mini pak choy)
• 2 pointed peppers, red
• 1 bell pepper(s), yellow
• 2 garlic cloves
• 1 piece(s) ginger, finger-thick, approx. 4 cm
• 1 chili pepper(s)
• 4 tbsp, heaped peanut butter
• 4 tbsp soy sauce
• 2 tbsp lemon juice
• 2 tsp, heaped coriander, pickled in oil
• 4 tbsp, heaped mango chutney
• e.g. Szechuan pepper, freshly ground
• 1 tbsp, heaped coconut oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 18 minutes; Total time approx. 48 minutes

Chinese

Peel the carrots and cut into sticks. Remove the seeds and membranes from the bell peppers, then cut into strips. Clean the mushrooms and quarter or eighth them, depending on their size. Cut the bok choy (stems and leaves) into strips and cut the spring onions into 1 cm pieces, then wash both and spin dry. Cut the chili pepper into thin rings and, if desired, deseed it or use it with the seeds. Dice the ginger and garlic cloves. Heat a wok or a large, deep frying pan (diameter = 28 cm), add the coconut oil, and heat through. Stir-fry the carrots for 4 minutes, stirring frequently. Then add the bell peppers and stir-fry for 4 minutes. Reduce the heat and add the soy sauce. Stir in the mushrooms, garlic, chili pepper, and ginger, and simmer for 3 minutes. Now add the bok choy, spring onions, and pineapple chunks with their juice, and simmer for another 3 minutes. The vegetables should still be firm to the bite. Stir in the mango chutney, coriander, lemon juice, and peanut butter. Bring everything to a boil briefly until the sauce thickens. Season to taste with the Sichuan peppercorns and soy sauce. Tip: If the sauce is too thin, add a little thickener and bring back to a boil briefly until it thickens.