Vegetable Pan with Crayfish Tails

A bean recipe for every taste:

Rinse scampi, remove shell, score lengthwise on back and remove black intestines (Tk ware is straightforward). Clean and chop vegetables. Rinse and dry bean sprouts. Heat fat in wok and fry scampi, turning, for 2 min. Add sprouts and sauté briefly. Take everything out and now fry the cauliflower florets heartily in the frying fat. Add 100 ml water and cook at 90 °C with closed lid for 8 minutes. Add peppers for 5 min. and peas for 3 min. Add scampi, sprouts and Asian sauce to vegetable form and heat everything together. Season with soy sauce and cayenne pepper. Serve with saffron long grain rice.

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