Vegetable Pan with Bamboo, Sprouts and Thai Basil

Clean sugar snap peas, rinse, cut in half diagonally. Remove peel from carrots, cut diagonally into fine slices. Clean pak choi, rinse, cut into 1 cm wide strips. Pour boiling hot water over bean sprouts in a sieve. Drain bamboo shoots. Heat oil in a wok. Add vegetables and sprouts, stir-fry for 4 min.

Peel garlic clove, cut into fine slices.

Remove seeds from peppers, rinse and chop finely. Add both with 2 tbsp Thai basil to the vegetables and stir-fry for 2 to 3 min.

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