cooking time20 min.
- Wash the vegetables, remove the bell pepper seeds and core and cut the bell pepper into strips. Slice the mushrooms.
- Heat the oil in the wok. As soon as it is hot add the peeled and thinly sliced ginger roots, then add the finely sliced onions and stir for 4 minutes. Add the bell pepper and stir for another 4 minutes. Then add the finely chopped strips of fennel and the green beans to the wok. Stir for another 4 minutes before you add the mushrooms and the bean sprouts. Stir until everything is cooked. If necessary add a little water. The vegetables must still be al dente. Season with salt and pepper from the pepper mill.
- As an optional exotic touch, add a few cashew nuts and peanuts at the end of the cooking time.
300 g red and yellow bell peppers
250 g mushrooms
250 g carrots
100 g green beans
100 g fresh bean sprouts
1 large fennel bulb
1 big yellow onion
1 piece of fresh ginger
1/2 cup sunflower oil
1/2 cup water
Salt, pepper from the pepper mill