Stir-fried Vegetables with Peanuts and Mustard-Ginger Sauce

Ingredients

• 200 g white cabbage (finely shredded)
• 1 unit red bell pepper (cut into strips)
• 100 g frozen peas (thawed)
• 1 unit medium onion (sliced)
• 2 unit garlic cloves (finely chopped)
• 1 teaspoon fresh ginger (grated)
• 1 unit green chili (seeded and finely chopped (optional))
• 1 teaspoon Dijon mustard
• 2 tablespoon vegetable oil (peanut or sunflower)
• 20 g roasted peanuts (coarsely chopped)
• 1 tablespoon soy sauce (or gluten-free tamari)
• 1 teaspoon sugar
• 1 tablespoon lemon juice
• 2 tablespoon fresh cilantro (chopped)
• to taste salt
• to taste ground black pepper
• 50 ml water

Instructions

1. Preparing the vegetables

   Shred the cabbage, cut the bell pepper into strips, chop the onion, garlic, ginger, chili and coarsely chop the peanuts. Thaw the peas if needed.

   Time: PT10M

2. Sauté the aromatics

   Heat the oil in the wok over medium heat. Add the sliced onion and sauté until it becomes translucent (about 3 minutes).

   Time: PT3M

   Temperature: medium

3. Add garlic, ginger, chili and mustard

   Stir in the chopped garlic, grated ginger, chili and Dijon mustard. Stir‑fry for 1 minute, stirring constantly.

   Time: PT1M

   Temperature: medium

4. Cook the vegetables

   Add the cabbage, bell pepper and peas. Stir‑fry for 5 to 7 minutes until the vegetables are tender but still crisp.

   Time: PT7M

   Temperature: medium

5. Deglaze and season

   Pour in the water, soy sauce and sugar. Mix and let simmer for 3 minutes for the flavors to meld.

   Time: PT3M

   Temperature: medium

6. Finish with peanuts and lemon

   Stir in the roasted peanuts, lemon juice and fresh cilantro. Cook for an additional 2 minutes, then remove from heat.

   Time: PT2M

7. Rest

   Let the dish rest for 5 to 10 minutes before serving so the flavors stabilize.

   Time: PT7M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

30 g

Fat

12 g

Fiber

5 g