Wok-fried vegetables

Ingredients for 4 servings:

• 1 kohlrabi
• 2 m.-large carrot(s)
• 2 small onions
• 2 tomatoes
• 75 g mushrooms, fresh
• some corn
• some peas
• 400 ml vegetable stock
• 4 tbsp soy sauce
• 2 tbsp tomato paste
• salt and pepper
• 3 tbsp oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

vegetarian and easy to prepare

Peel the kohlrabi, carrots, and onions, cut them into small cubes, and add them to the wok. Add oil and stir-fry the three ingredients in the wok. Finely chop the tomatoes and mushrooms and add them to the wok. Finally, add some corn and peas. Heat the vegetables for about 5 minutes. Add the vegetable stock to the wok and season with the soy sauce, tomato paste, and a little salt and pepper. Cook the vegetable stir-fry in the wok for about 15 minutes, stirring frequently, until the vegetable stock has largely evaporated. In the meantime, cook the rice and serve with the stir-fried vegetables.