Soak oatmeal in water for about 3 minutes . Pour through a sieve and drain well.
Wash zucchini and cut into cubes of about 1 cm.
Peel the carrots, cut lengthwise into narrow slices and then cut into diamonds about 1 to 2 cm long.
Wash sugar snap peas and cut in half diagonally.
Wash the spring onions and cut into fine rings. Set aside the white and green separately.
Roast the cashew nuts in a pan without adding fat until golden brown.
Rinse raisins.
Halve the chili or, for the milder version, the pepperoni, deseed, remove the separating membrane and finely dice.
Finely chop the lime leaves down to the stem.
Peel and finely grate the ginger.
Preparation:
Heat peanut oil in a pan. Fry the carrot diamonds, rolled oats and the whites of the spring onions for about 3 minutes .
Then add the mustard seeds and ginger and fry. When the mustard seeds start popping, add diced zucchini and sugar snap peas to the pan. Barten everything for another 2 minutes .
Reduce the heat a little. Add the chili, turmeric, garam masala and raisins to the pan and deglaze with the soy sauce and water. Let it boil down briefly.
Finally stir in the chopped lime leaves and the green of the spring onions and drizzle with the sesame oil. Season with salt and pepper.
Arrange the fried oats with vegetables on plates or in bowls. Serve sprinkled with cashew nuts and chopped coriander leaves.