Mixed Wok Vegetables

A great pasta dish for any occasion:

1. rinse or possibly peel and clean the vegetables, depending on the variety. Cut carrots and peppers into strips. Cut corn on the cob in half lengthwise. Sugar snap peas and sprouts whole. Divide cauliflower into very small roses, precook in boiling hot salted water for 2 min. Rinse and drain.

Peel shallots and garlic, remove peel from ginger, dice everything together.

Cut the tofu into fine strips. Heat the wok. Pour in the oil and fry the tofu in it for about 5 minutes until golden brown. Remove and set aside.

Fry the shallots, garlic and ginger in the frying oil at high temperature. Add cauliflower, carrots, bell bell pepper and corn on the cob, stir-fry for 4 minutes.

5. add sugar snap peas, cook 1 more minute, stirring constantly. Add sprouts and tofu to vegetable form. Stir in soy sauce, oyster sauce, clear soup, sesame oil and sugar. Bring to a boil and continue cooking until vegetables are cooked but still crunchy. Season generously with salt and freshly ground pepper.

Rinse the kitchen herbs, pluck the leaves and sprinkle over the vegetables.

P: If you like, you can mix 100 g of roasted and coarsely chopped cashew nuts into the vegetables. Or 100 g glass noodles.

Soak the noodles in warm water for 10 minutes, drain and cut into 5 cm long pieces with scissors. Stir into the vegetables at the same time as the tofu.

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