Ingredients:

• Sesame Oil
• Peanut Oil
• Salt & Pepper

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Sauce:

• 500ml water
• 2 table spoons of flour
• 2 table spoons of Sambal Oelek
• some Soy Sauce
• 165ml Hoisin Sauce from Lee Kum Kee

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Vegetables:

• Carrots
• Zucchini
• Broccoli
• Pak Choi
• Mushrooms
• Sweet Peppers
• Spring Onions
• Bamboo Shoots
• Additional Sprouts as desired
• Garlic

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Meat (optional):

• Chicken Filet

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Recipe:

• Wash all vegetables and cut them into bite-sized pieces.
• Note that for the pak choi you need to separate the white from the green leaves.
• Frying temperature should be at medium heat level:
• Fry carrots and broccoli using sesame oil and take them out of the wok
• Fry zucchini, sweet pepper and spring onions and take them out of the wok.
• Fry mushrooms together with some garlic using peanut oil and take them out of the wok.
• Fry the white parts of the pak choi together with the bamboo shoots using peanut oil until they are glassy and take them out of the wok.
• In case you decided to use chicken, now fry the chicken parts in peanut oil and high frying temperature - add salt & pepper at this step as well.
• After you removed the chicken from the wok, keep the frying temperature high and add the ingredients for the sauce - keep stirring the sauce while it is heating up. Thanks to the added flour, the sauce will become thicker over time. Feel free to adjust the consistency to your needs by adding water or flour.
• Now it is time to put back all the pre-fried ingredients into the wok together with the green leaves of the pak choi as well as additional sprouts.
• Wait approx. 5 minutes until everything is heated up. Best served with basmati rice.