Pan Fried Vegetables of the Season

For the seasonal stir-fry vegetables, cut the red bell bell pepper into small squares with a sharp knife or kitchen cleaver.

Cut the zucchini into narrow slices. Clean the cauliflower and divide it into roses. Remove thick stem parts. Cut the vegetables into equal sizes and shapes so they cook at the same time.

Clean the bean pods and then cut them in half.

Heat the vegetable oil in a wok or large skillet.

Add the cleaned vegetables to the wok and sauté them together with the ginger for 2 minutes.

Add the salt and sugar to the wok or frying pan and fry for another 1 to 2 minutes. Add some clear soup if the vegetables seem too dry, but add liquid if absolutely necessary.

Mix in the light soy sauce as well as the sesame oil and toss well to coat the vegetables.

Transfer the stir-fried seasonal vegetables to a warmed serving plate and bring to the table on the spot.

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