|100 g||snow peas|
|1||red bell pepper|
|6 tbsp||soy sauce|
|2 tbsp||sesame oil|
|2 tbsp||rapeseed oil|
|100 g||bamboo shoots|
|cilantro for garnish|
|rice for serving|
A dry white wine with herbal notes complements the fresh vegetables and pairs nicely with the subtle spiciness of this stir-fry.
Peel and roughly chop onions. Halve and slice carrots. Clean mushrooms and remove stems from the caps. Halve mushrooms, then quarter. Trim ends from snow peas and halve. Cut florets from broccoli and cauliflower. Remove stem and seeds from bell pepper and dice into bite-sized pieces. Roughly chop Chinese cabbage and slice green onions into rings.
Add soy sauce to a small bowl. Slice lime and squeeze juice into the bowl. Mince ginger and add to the bowl, together with sesame oil. Stir to combine and set aside.
Slowly heat rapeseed oil in a pan with ceramic coating set over medium heat. Add onions, carrots, bell pepper, cauliflower, broccoli, and mushrooms. Sauté for approx. 4 – 5 min, stirring occasionally.
Add bamboo shoots and Chinese cabbage to the pan. Add ginger-lime sauce, stir to combine, and sauté for another 7 – 10 min. Add snow peas and season to taste with salt and pepper. Finally, stir in sliced green onion. Remove from heat. Garnish with cilantro and enjoy with rice!