Vietnamese-style stir-fried vegetables

Ingredients for 2 servings:

• 3 tbsp oil
• 2 garlic cloves
• 2 pak choi
• 2 handfuls of bean sprouts
• 1 handful of broccoli
• 1 spring onion(s)
• 1 piece(s) ginger root
• 6 tbsp oyster sauce
• 3 tbsp fish sauce
• e.g. soy sauce
• 1 tsp sugar
• e.g. tofu
• e.g. chicken breast
• e.g. chili
• n. B. Coriander leaves
• e.g. mint
• sesame oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Cut the chicken breast and tofu into bite-sized pieces or strips, depending on your taste. Then drizzle with soy sauce and let it soak in briefly. Peel the garlic and roughly chop it. Wash the bok choy and cut into strips. Wash the broccoli and cut into small florets. Wash the spring onion and finely chop it. Peel the ginger (this works best with the edge of a tablespoon) and cut it into small pieces. For the sauce, put the oyster sauce, fish sauce, and ginger in a bowl and stir until smooth. Add chili, if desired, and set the bowl aside. In a wok or deep frying pan, sear the chicken, which has previously been marinated in soy sauce, until crisp. Then remove and set aside. In the same wok, fry the chopped garlic in sesame oil (sunflower or rapeseed oil also works) until lightly browned. Then add the broccoli with a splash of water and fry for about 2-3 minutes. Add the sugar, bok choy, sprouts, spring onions, and tofu. After tossing the vegetables a few times, add the sauce (remove the ginger and chili first, if desired) and stir-fry for another 2-3 minutes, until the vegetables are tender. Add the meat and heat through. Serve directly on plates. Serve with rice. Tips: Garnish with coriander, mint, nuts, sesame seeds, or lime juice, if desired. If the sauce isn’t enough, simply increase the volume of oyster and fish sauce.