Exotic!
MATERIALS
- 40 gr. sunflower oil
- 120 g. walnuts
- 15 g. sesame
- 15 g. sugar
- 1 pinch of salt
- 200 g. onion, in pieces
- 20 g. ginger, in pieces of 3 cm.
- 250 g. carrot, in slices
- 250-300 gr. broccoli, in florets (1 small broccoli)
- 150 g. red pepper, diced 4-5 cm.
- 150 g. yellow pepper, diced 4-5 cm.
- 1 tbsp. well-stocked homemade vegetable broth
- 1 tbsp. well filled corn flour, dissolved in 220 gr. water
- 1 tbsp. hot chili sauce, sriracha
- 1 tbsp. oyster sauce
- 1/2 tsp. pepper
- 1/2 tsp. sweet paprika
- 15 g. sesame oil
- 20 g. lemon juice
- some spring onion, sliced, for garnish
USEFUL ITEMS
- large bowl
EXECUTION
Step 1
Put 20 gr. sunflower oil, 120 gr. walnuts, 15 g. sesame, 15 g. sugar, 1 pinch salt and sauté 5 min/120°C/speed 1. Transfer to a large bowl and set aside.
Step 2
Put the remaining 20 g in the bucket. sunflower oil, 200 gr. onion, in pieces, 20 g. ginger and chop 5 seconds/speed 5. Clean the sides of the bowl with the spatula.
Step 3
Add 250 g. carrot, in rings, 250-300 g. broccoli, in florets (1 small broccoli) and sauté 6 minutes/120°C/speed 1.
Step 4
Add 150 g. red pepper, diced 4-5 cm., 150 g. yellow pepper, diced 4-5 cm and saute 4 min/120°C/speed 1. Transfer to the bowl with the walnuts.
Step 5
< p>Put in the bucket 1 spoon of vegetable stock, 1 spoon of corn flour dissolved in 220 gr. water, 1 spoon of hot chili sauce, sriracha, 1 spoon of oyster sauce, 1/2 spoon of pepper, 1/2 spoon of sweet paprika, 15 g. sesame oil and set 6 minutes/Varoma/speed 1.
Step 6
Add 20 g. lemon juice and mix 4 sec/speed 4.5. Transfer the sauce to the bowl with the vegetables and mix lightly with the spatula. Garnish with some sliced spring onion.
Tip
Serve with rice for a more complete meal.
