Asian Vegetables with Lotus Root and Bamboo Shoots

Cut the spring onions into diagonal strips. Cut the bell bell pepper and chili into fine strips and sugar snap peas into diamonds, cut the lotus root slices in half.

Stir-fry garlic, ginger, onion, bell bell pepper, snow peas, chili, bamboo shoots, and lotus root in a frying pan in peanut oil. Deglaze with soy sauce and rice wine and oyster sauce and season with a little sugar and sesame oil as needed. Stir 1 tbsp rice wine and 1 tbsp soy sauce with a little cornstarch and thicken the vegetables with it. Now add the spinach, cook briefly and finally stir in the Chinese chives.

Basmati rice goes very well with this.

ml

Our tip: Fresh chives are much more aromatic than dried ones!

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