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.
Meanwhile, wash the broccoli and cut into small florets. Peel the stalk and cut into thin slices.
Wash and thinly slice the celery.
Wash, peel and coarsely grate the carrot.
Wash the lemon grass and thinly slice the lower part.
Chop the peanuts roughly and toast in a wok without fat until golden.
Add oil, prepared vegetables and lemongrass to the peanuts in the wok. Stir-fry for 5 minutes over a high heat.
Add the bulgur wheat and stir-fry briefly. Season with pepper and soy sauce.