Medium Difficulty
30 Min Preparation Time
Step: 1 / 8

Heat 180ml lightly salted water in a pan. Add the bulgur wheat, bring to the boil, turn off the heat and leave to stand, covered, for 20 minutes.

Step: 2 / 8

Meanwhile, wash the broccoli and cut into small florets. Peel the stalk and cut into thin slices.

Step: 3 / 8

Wash and thinly slice the celery.

Step: 4 / 8

Wash, peel and coarsely grate the carrot.

Step: 5 / 8

Wash the lemon grass and thinly slice the lower part.

Step: 6 / 8

Chop the peanuts roughly and toast in a wok without fat until golden.

Step: 7 / 8

Add oil, prepared vegetables and lemongrass to the peanuts in the wok. Stir-fry for 5 minutes over a high heat.

Step: 8 / 8

Add the bulgur wheat and stir-fry briefly. Season with pepper and soy sauce.

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