- Olive oil 15 Gramm
- Mixed seasonal vegetables, e.g. kohlrabi, leeks, carrots, celeriac, broccoli, cauliflower 200 g
- Bean sprouts 50 g
- Soy sauce 12.5 g
- Vegetable stock 25 g
- Honey 5 g
- Ground pepper
Clean, peel and cut the vegetables into bite-size pieces (juliennes, slices).
Heat the olive oil in the barbecue wok. Add the vegetables and the bean sprouts and braise while stirring. After about 5 minutes, deglaze with the soy sauce and the vegetable stock. Mix in the honey, season with pepper and braise the vegetables on the highest flame until al dente, while stirring.
EASY FLIP - Direct heat
5 minutes at a medium setting with the lid closed