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.