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WOK-FRIED VEGGIES WITH HAZELNUTS

Published on: April 2, 2020

  • 2 tablespoons of Organic Red Palm Oil
  • 1 tablespoon of Raz-el-Hanout (herb mixture)
  • 1 large sweet potato, peeled and diced
  • 500 grams of Brussels sprouts, cauliflower or fennel
  • 300 ml of vegetable stock
  • 100 g hazelnuts

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.

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