1. clean vegetables or peel, rinse. Divide cauliflower and broccoli into small roses. Cut carrots into narrow slices. Cut sugar snap peas perhaps in half.
Heat oil in a wok or large frying pan. Roast cauliflower in it, turning, for about 8 minutes. Season and remove. Roast broccoli and carrots in the frying fat for 3-4 min, season. Add sugar snap peas and peanuts and roast for another 2-3 min.
3. add cauliflower one more time. pour clear soup and steam everything together with lid closed for 3-4 min. Season the vegetables with asia sauce, salt and freshly ground pepper to taste.
Preparation time: 40 min
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