Green Wok Vegetables
Cut the pepper into thin strips. Halve the small pak choi or chop the large ones roughly. Halve the sugar snaps lengthways and cut chili into thin strips. Toast the sesame seeds in a dry pan and put them to one side. Stir-fry the pepper in oil with added garlic for 2 minutes. Add pak choi, sugar snaps and ginger and fry for a further 2 minutes. Add soy sauce, bring to the boil and season to taste with honey.
Serve the vegetables with grilled meat, poultry or fish.
Ingredients for 4 portions:
- > 2 yellow peppers
- > 1 large or 4 small pak choi (can be substituted for: spring cabbage, Savoy cabbage or Chinese leaves)
- > 125 g sugar snaps
- > 2 chilies without seeds
- > 1 tbsp. sesame seeds
- > Oil for frying
- > 1 garlic clove
- > 1 tsp. ground ginger
- > 3 tbsp. Kikkoman soy sauce
- > 1 tbsp. honey
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