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- 1 firm banana
- 1 tbsp lemon juice
- 1 zucchini
- 2 thin leeks
- 1 red pepper
- 150g mung bean sprouts
- 1 white onion
- 2 tbsp peanut butter
- 125ml vegetable broth
- 4 tbsp oil
- 4 cardamom seeds
- 1 cinnamon stick
- 2 dried chilli peppers
- salt
- black pepper
- 1 tbsp alfalfa sprouts
Peel the banana and cut in 1 cm thick slices. Mix with lemon juice.
Wash and clean vegetables. Cut zuccini in thin slices, leek in thin
rings. Slice pepper into thin stripes. Wash mungo sprouts. Peel the
onion, cut in half and cut into thin stripes. For the sauce, mix the
peanut butter with the vegetable broth and some water.
Heat the wok with oil. Stir in the caradmom, cinnamon and chilli
peppers. Roast for two minutes. Take away the spices.
Put the banana spices in the hot oil and fry for half a minute and
push to the side of the wok.
Put the zuchini, red peppers and leek into the oil and fry at high
heat for four minutes. Add the mung bean sprouts and fry for one more
minute. Stir in the banana and sauce. Season with salt and pepper.
Sprinkle with alfalfa sprouts and serve.