Ingredients for 4 persons:

• 50g sugar snap peas
• 1 small carrot, halved and cut into diagonal strips
• 120g Chinese cabbage, cut into strips
• 50g brown mushrooms, cut into strips
• 50g bamboo shoots
• 1 red pepper, cut into strips
• 1 small pack of choy, cut into strips
• 1 tbsp coconut oil
• 1 tbsp wok spice
• 2 tbsp light soy sauce
• sesame oil
• Coriander, fresh
• We serve it with a side dish of basmati rice and colorful quinoa. For this you need:
• 1 cup basmati rice
• 1 cup quinoa
• 4 cups of water
• pinch of salt

And so it goes:

• Heat the coconut oil strongly in a wok. Add the vegetables and fry while turning. Mix the wok spice with the soy sauce and deglaze the vegetables with it. Pour into a bowl and top with a dash of sesame oil and coriander.
• Put the rice and quinoa together in a pot. Pour in water, season lightly with salt and bring to the boil. Cover the pot with the lid and cook over low heat until the liquid is absorbed (takes about 15 minutes).