Woks are perfect when you want to feed more then one or two persons. They are also really practicable because you don’t really have to think about how to arrange all the ingredients. They always look good.

For the Wok:
1 sweet potato
1 onion
250 gram bush beans
1  fennel
2 garlic cloves
1 tea spoon cinnamon
1 small tea spoon cardamom
1 tea spoon pepper
2 tea spoons paprika powder
3 tea spoons vegetable stock
1 table spoon curry
15 ml rapeseed oil
30 ml water

Cut the sweet potato, the onion and the fennel into pieces. Cut the stalks of the bush beans. Smash the garlic cloves and add them together with the onion and the oil into the Wok. Broil for about 3 minutes and add the sweet potato and the bush beans. Then take a jar and fill the spices into it. Add the water and stir. Be aware that its not getting lumpy. Add the spice sauce to the wok and stir. Lower the heat and leave it to simmer for about 5 min. Add the fennel and leave it to simmer for about 2 min. You can add the fennel also earlier but then they won’t be as fresh anymore. I like them when they are more crisp. Serve with the rice.

For the rice:
250 gram rice
500 ml water

Boil the water in an electric kettle and fill it into a pot. Add the rice and lower the heat and boil until its ready. Serve it with the wok vegetables.

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