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Roast the hazelnuts in a dry frying pan till they are golden-brown. Use your sprouts, steam them first. Heat the red palm oil in your wok, fry the herbs, add the vegetables and stir-fry.
Add the vegetable stock and let the vegetables sit a while longer. Turn over a few times until they are done. Sprinkle hazelnuts and turn over. Delicious with rice, quinoa and pasta.