A bean recipe for every taste:
Cut the carrots diagonally into narrow slices. Cut the cauliflower into roses, cut the stem into narrow slices. Cut the pak choi into strips and the cleaned runner beans into 3 cm long pieces.
Heat the oil in a wok or large frying pan. Sauté the garlic and spring onions for 1 minute. Mix in the chili paste and simmer for a few seconds.
Add carrots and cauliflower and cook everything together for 2-3 minutes, stirring constantly.
Add pak choi and beans and stir-fry for another 2 min. Stir in soy sauce and rice wine.
Stir the peanut butter with the coconut milk and add to the wok form. Stir to make 1 minute in it. Bring to table hot.
Tip:
The vegetable bites need to be evenly thick so they cook quickly and evenly. Clean and cut all the vegetables at the beginning.
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