Wok-fried vegetables in peanut sauce with bananas

Ingredients for 2 servings:

• 1 stalk(s) leek
• 2 carrots
• 1 bell pepper(s), red or yellow or orange
• 2 tbsp oil (peanut)
• 3 tbsp peanut butter, crunchy
• 1 tsp vegetable broth, instant
• 100 ml water, hot
• 100 ml cream (cooking), or cream, alternatively milk
• 2 tbsp soy sauce
• 2 banana(s) ripe, but still firm

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Wash all the vegetables. Halve the leek lengthwise, then cut crosswise into strips about 5 cm long. Heat a little peanut oil in a wok and fry the leek strips, turning frequently. Remove and set aside. Peel and halve the carrots. First slice the carrot halves, then cut them into strips (sticks). Cut the first slice from the carrot and then place the piece on the cut surface. This will prevent the carrot from rolling when slicing again. Deseed the bell peppers and cut them into medium-sized squares. Also fry the carrot sticks in the wok (add more oil if necessary), turning constantly. Add the bell peppers and fry for a while longer. Remove and add everything to the leek. Dissolve the vegetable stock powder in about 100 ml of hot water and then stir in the peanut butter. If it is too thick, add a little more water. Add the peanut butter sauce to the wok. When the peanut butter heats up, it will initially become a little more liquid, but then thickens again fairly quickly. Add the soy sauce and cream and bring to a boil for a minute, stirring. Mix all the vegetables into the sauce and continue stirring until the vegetables are warm again. Turn off the heat. Peel the bananas and slice them thickly. Add the bananas to the stir-fry, stir in carefully, and serve immediately. I serve it with basmati rice. The highlight is the bananas; they’re delicious; you should definitely try them.