User Manual

Starters and side dishes 23
VEGETABLES:
75 g green asparagus
75 g carrots
50 g white turnips
50 g leeks
75 g spring onions
75 g white cabbage or pak choi
75 g courgettes
50 g mangetouts
75 g red and green peppers
75 ml sunflower oil
Soy sauce
Per serving
215 kcal, 8 g carbs, 19 g fat,
4 g protein
PREPARATION
1. Wash and peel the asparagus, carrots and white
turnips. Trim and wash the leek, spring onions, cabbage
and courgettes. Wash the mangetouts and trim the ends.
Wash, halve and de-seed the pepper. Cut everything into
fine strips of equal length (julienne).
2. Heat the oil in the wok at setting 9 for
approx. 2½ minutes. When the oil is hot, turn down to
setting 8 and add all vegetables. Then fry for
approx. 3 minutes, stirring and turning over constantly.
3. Season to taste with soy sauce and fry at setting 8
until done.
4. Arrange on plates and serve.
Tip:
You can garnish the stir-fried vegetables with shoots or
shiso leaves.