- Olive oil 15 g
- Mixed seasonal vegetables, e.g. kohlrabi, leeks, carrots, celeriac, broccoli, cauliflower 200 g
- Bean sprouts 50 g
- Soy sauce 12.5 g
- Vegetable stock 25 g
- Honey 5 g
- Ground pepper
Clean, peel and cut the vegetables into bite-size pieces (juliennes, slices).
Heat the olive oil in the barbecue wok. Add the vegetables and the bean sprouts and braise while stirring. After about 5 minutes, deglaze with the soy sauce and the vegetable stock. Mix in the honey, season with pepper and braise the vegetables on the highest flame until al dente, while stirring.
5 minutes at a medium setting with the lid closed