Sukiyaki wok vegetables

Halve the pepperoni, core it and chop finely. Peel the asparagus, blanch it and cut it into 3 cm slices. Wash the carrots and cut them into 2 mm thick slices, then blanch them briefly in boiling water. Wash the shiitake mushrooms, blanch slightly, then quarter them. Wash and dice the bell peppers and blanch briefly. Blanch the mange-tout briefly in boiling water, then halve them lengthways. Wash and dice the cabbage. Peel the spring onions and cut them into 1 cm thick slices. Wash the soy bean sprouts. Heat up the oil in a wok and fry the pepperoni slices briefly at high heat. Add the chopped vegetables first and fry briefly. Then add the blanched vegetables and fry them together with the other vegetables. Add the Sukiyaki Sauce last to season the vegetables. Continue to swivel the wok until the liquid has reduced slightly.