Asian pan - just delicious
ingredients
- 1 leek, some broccoli, zucchini, carrots, and / or other vegetables of the season, or frozen vegetables
- some finely chopped parsley or other herbs,
- a little rapeseed or thistle oil
- Grained vegetable stock or bouillon cubes
- Spices: 1 Msp. Turmeric or saffron, ground
- Ginger, fresh or ground, some curry, rose parsley
- bamboo as desired, cut to size
- Chinese (instant) noodles
- Tofu (meat substitute from soya, cholesterol-free)
preparation
It is best to use a wok.
Cut the leek into small pieces and fry in the oil until it is glassy, add the remaining small cut vegetables (or TK vegetables) and sauté briefly. Add bamboo, fill with water, add broth or bouillon cube and bring to a boil. Season with 1 pinch of curcuma (= turmeric) or saffron or slightly ground or fresh ginger, curry and rose parsley. Cut and add tofu.
Shortly before the vegetables are cooked until firm, add the Chinese noodles and cook on a low heat. If necessary, add a little more water / broth, let it swell, possibly season to taste and sprinkle with chopped parsley.
That was the vegetarian version now; Of course you can also do it with meat, e.g. Chicken breast / turkey breast / filet etc., shredded) or make fish balls.
Fry the sliced meat in oil, then add the leek and continue, as described above ...
... or you can add fish balls (available at the Asia supermarket) if you pour the water / broth into the wok, otherwise as described above.
