Preparation
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.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000595/000595_step_1_M.jpg)
Step: 2/8
Meanwhile, wash the broccoli and cut into small florets. Peel the stalk and cut into thin slices.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000595/000595_step_2_M.jpg)
Step: 3/8
Wash and thinly slice the celery.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000595/000595_step_3_M.jpg)
Step: 4/8
Wash, peel and coarsely grate the carrot.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000595/000595_step_4_M.jpg)
Step: 5/8
Wash the lemon grass and thinly slice the lower part.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000595/000595_step_5_M.jpg)
Step: 6/8
Chop the peanuts roughly and toast in a wok without fat until golden.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000595/000595_step_6_M.jpg)
Step: 7/8
Add oil, prepared vegetables and lemongrass to the peanuts in the wok. Stir-fry for 5 minutes over a high heat.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000595/000595_step_7_M.jpg)
Step: 8/8
Add the bulgur wheat and stir-fry briefly. Season with pepper and soy sauce.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000595/000595_step_8_M.jpg)