Buddha Vegetables From the Wok

Try this delicious pasta dish:

– Vital Extra

Cut corn on the cob into 1cm thick slices. Cut chard stems into 5cm long pieces. Pluck leaves a little bit. Cut zucchini into long pieces. Cut leek into rings. Remove peel from ginger and garlic, deseed chili peppers, chop very finely.

Pour boiling hot water over glass noodles and let them swell. Lightly toast almond kernels without fat in wok, remove.

Add soybean oil and sesame oil to the wok form. Sauté ginger, garlic and chili in it until soft, remove. Then stir-fry the baby corn first, then add chard stems and leek. Finally, add the zucchini and chard leaves. Season with pepper, salt, rice wine, soy sauce and five-spice powder.

Drain glass noodles and stir in. Stew for 2 to 3 minutes with the lid on. Add roasted almond kernels on top.

Cholesterol-free

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