Asian Vegetables

For the Asian vegetables, wash the pea pods and cut off the ends, peel the carrots, and cut into slices about 2 mm thick. Peel the green asparagus at the bottom end and cut into pieces of about 3 cm, cut the bell bell pepper into rough pieces.

Clean and quarter the mushrooms, peel the onion and cut into slices about 1 cm thick, peel the garlic cloves and cut into fine cubes.

Sauté the vegetables one by one in the wok to keep it crisp. Return everything together to the wok and add the bean sprouts. Season the Asian vegetables with vegeta, soy sauce and mushroom sauce to taste.

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