100 g green asparagus
100 g edamame
Tofu
1 red bell bell pepper
2 spring onions
2 carrots
25 g bamboo
Some red chili
Ginger
Garlic
Red curry paste
250 ml coconut milk
Salt
Sesame oil
Clean, wash and chop the vegetables. Peel the ginger and chop it very finely together with the garlic and the chili. Prepare all the ingredients on the wok. Heat the wok, add the sesame oil and immediately put the vegetables in the wok one by one. Sauté briefly, add the red curry paste and sauté briefly. Deglaze with the coconut milk, add the ginger, garlic and chili and simmer everything together for 5-8 minutes. Serve in a bowl and garnish with spring onion rolls.
