Bamboo Salad with Sesame Seeds

Drain bamboo and mushrooms. Roast sesame seeds in a frying pan without fat and set aside. Cut bell bell pepper and celery into cubes. Remove seeds from tomatoes and also cut into cubes. Cut the chives into rolls. Heat the oil in a wok and add the diced peppers and celery at the beginning, then the bamboo, mushrooms and spices. Heat everything briefly. Thereupon divide on plates and sprinkle with sesame seeds. Serve for 2 people as a large salad plate or for 4 people as a small entrée.

Tip: Stock up on high-quality spices – it pays off!

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