100 g green asparagus
100 g Princess beans
50 g edamame
1 zucchini
100 g herb mushrooms
25 g bamboo
2 spring onions
1 clove of garlic
ginger
Tofu
250 g coconut milk
Green curry paste
Salt
Sesame oil
Clean, wash and chop the vegetables. Blanch the beans in boiling water for 3 minutes. Put everything together prepared to the wok. Peel the ginger and chop it very finely together with the garlic Heat the wok, add the sesame oil. Immediately add the vegetables to the wok in order and sauté just briefly. Deglaze with the coconut milk, season with green curry paste, add the tofu and bamboo last and let everything simmer gently together for 5-8 minutes. Serve in a bowl and garnish with spring onion rolls.
