Celery and spirulina stir-fry
This crisp vegetable stir-fry brings a fresh burst of energy to your plate. The combination of colorful vegetables, mung bean sprouts, and the valuable microalga spirulina makes this dish a real energy booster. Perfect for anyone who wants to eat healthily, lightly, and mindfully – without compromising on taste.
Spirulina vegetable stir-fry with mung bean sprouts
Crisp vegetables, fresh sprouts and spirulina come together in this quick stir-fry to create a healthy, aromatic meal – perfect for after work.
🕒 Preparation time: approx. 20 minutes
Ingredients (for 2 servings)
- 1 tsp spirulina flakes
- 2 stalks of celery, cut diagonally into pieces
- 1 yellow bell pepper, cut into thin strips
- 1 kohlrabi, cut into thin strips
- 1 handful of mung bean sprouts
- 1 onion, finely chopped
- 1 tbsp olive oil
- 1 tsp soy sauce
- 2 tsp fresh lemon juice
- 1 piece of fresh ginger, finely grated
- 2 tbsp sesame seeds
- Pepper to taste
- Salt as needed
preparation
- Heat olive oil in a large pan. Briefly sauté the onion and ginger in it.
- Add celery, kohlrabi and bell peppers and fry over high heat for 3-4 minutes until lightly browned.
- Stir in the mung bean sprouts and cook for only about 30 seconds.
- Deglaze with lemon juice and soy sauce.
- Remove the pan from the heat, stir in the spirulina flakes and mix everything well.
- Season with salt and pepper.
- Sprinkle with sesame seeds before serving.
💚Tip:
Spirulina should always be added after cooking, as heat can destroy the algae's valuable nutrients. For extra crunch, you can top the dish with roasted cashews or peanuts.
