Pumpkin in Wok with Zucchini and Sprouts

For the pumpkin in the wok with zucchini and sprouts, first finely slice the young broccoli in raw state. Divide the onion into thin slices and cut the shiitake mushrooms into six. Cut the raw pea pods in half diagonally and slice the squash into wedges about 5 mm thick.

Heat sesame oil in a wok pan.Add pumpkin, zucchini, broccoli and onions and sweat quickly. Then add the remaining vegetables, sprouts and mushrooms, season and roast until crisp.

Drizzle with soy sauce and sweet chili sauce, toss and serve the wok squash with zucchini and sprouts on hot plates.

Preparation Tip:

The fresher the vegetables, the crunchier the result. It tastes very good with coarsely chopped peanut kernels, which are sprinkled over the finished dish. A little boiled down soy sauce with balsamic vinegar ideally complements the dish.

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