Step: 1/17

Arrange all ingredients for use.

Step: 2/17

Clean and slice the mushrooms.

Step: 3/17

Peel and finely chop the onion and garlic.

Step: 4/17

Wash, deseed and chop the chilli.

Step: 5/17

Scald the sprouts in boiling water, drain, rinse in cold water and drain again.

Step: 6/17

Saute the onion and chilli in a hot wok with 2 tbsp oil.

Step: 7/17

Add the minced meat.

Step: 8/17

Cook, stirring, until browned and broken up. Spice up with red chili paste and season with salt and sugar.

Step: 9/17

Remove from the wok. Heat another 1 tbsp oil in it and fry the mushrooms until browned. Keep warm.

Step: 10/17

Peel the carrots and cut into fine strips.

Step: 11/17

Blanch in boiling salted water for 1 minute, drain, rinse in cold water and drain again.

Step: 12/17

Wash the courgettes and cut into sticks. Fry in 1 tbsp hot oil and season with salt and pepper.

Step: 13/17

Wash the spinach.

Step: 14/17

Place in a pan and wilt over a high heat.

Step: 15/17

Season with salt, pepper, nutmeg and cayenne pepper and sprinkle with sesame.

Step: 16/17

Fry the eggs in the remaining oil until cooked to your liking.

Step: 17/17

Arrange all the vegetables with the minced meat and mushrooms in bowls and top with the fried eggs.