Wash the pak choi and cut in half lengthways.
Hard-boil the eggs in 8 minutes. Rinse in cold water, peel and cut in half lengthways.
Wash and peel the fresh ginger, cut into thin slices and cut them into strips. Weigh and thaw frozen goods.
Wash the fresh celery, shake dry and pluck, chop and freeze the flawless leaves. Cut the leafless and flawless stems crosswise into rolls approx. 3 mm wide. Take the appropriate amount. Freeze unused stems as rolls. Weigh frozen goods and allow to thaw.
Wash the carrot, cap both ends and peel. Using a coarse rasp, scrape off the appropriate amount from below.
Wash the fresh, red peppers, remove the stalks, cut diagonally into pieces approx. 6 mm wide and leave the grains as they are.
Wash the tomato and cut it into 5 slices. Season with salt and black pepper from the mill. Put a drop of balsamic vinegar on each slice. Place the 4 largest slices on a sufficiently large bowl with the eggs.
Wash the mung seedlings and steam over boiling water for 1 minute, then rinse with cold water.
Cap the garlic cloves at both ends, peel them and press them into a bowl using a garlic press. Add all remaining ingredients and mix homogeneously.
Heat a wok, add the two oils and let them get hot. Add the prepared ingredients for the sambal and stir-fry for 1 minute.
Reduce the heat supply and push the vegetables in the wok all around to the edge. Add the pak choi halves and let simmer with the lid on for 1 minute, then drizzle the sauce over the pak choi. Let simmer with the lid for 2 minutes.
Take the pak choi out of the wok with 2 tablespoons and place them with the cut side up between the eggs. Spread the sambal over the pak choi and eggs. Scatter the mung seedlings over the green leaves. Shape a heart with 2 Kai-Lan blossoms and place the 5th slice of tomato in it. Sprinkle with a pinch of flaked almonds and, if you like, red chilli. Complete the garnish with flowers and leaves and serve at room temperature.