Broccoli and carrot with ginger-chili sauce
Carrot, broccoli, chili sauce, sesame oil, ginger syrup and rice vinegar
Remove the carrots, cut into pieces of 5 cm and then cut the pieces into thin strips (julienne). Cook 4 minutes in water with salt.
In the meantime, cut the broccoli into small florets and add the last 2 min. Drain.
Mix the chili sauce, sesame oil, ginger syrup and rice vinegar in a bowl and mix in the vegetables.
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