Stir-fry vegetables with ginger sauce

Name: stir-fry vegetables with ginger sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Thai
Ingredients: 3 cm fresh ginger; 1 Red pepper; 2 cloves garlic; 3 tablespoons oil; 2 tablespoons sugar; 2 tablespoons vinegar; 1 tablespoon all in one; salt; 100 g salted cashew nuts; 125 g miniature flasks (can); 1 bag Thai vegetables mix 400 g

A nice thai recipe. The vegetarian main course contains the following ingredients: fresh ginger, red pepper, garlic, oil, sugar, vinegar, all-tie, salt, salted cashew nuts, miniature flasks (can) and Thai vegetable mix (400 g).

Ingredients

Kitchen Stuff

stir fry

Directions

Ginger peel and cut small. Pepper, halve, remove seeds and cut pepper into strips. Garlic peel and finely chop. Heat 1 tablespoon of oil in a small pan. Ginger, pepper and garlic on low heat for approx. 2 minutes. Add sugar, vinegar and 1 1/2 dl of water and boil for approx. 2 minutes. Stir in the whole tie. Season with salt. Cashew nuts coarsely chop. Cut the corn cubes.
Heat residual oil in wok or large frying pan. Maize bake for approx. 3 minutes. Add a vegetable mix and bake for approx. 3 minutes. Divide vegetables over four plates, create warm ginger sauce. Sprinkle cashew nuts over it. Tasty with rice and omelet strips.