Asia Vegetable Stir-Fry

Ingredients

• 10 g dried Mu‑Err mushrooms
• 1 bunch scallions (cleaned, cut into wide diagonal pieces)
• 1 clove garlic
• 150 g diced celery root
• 150 g broccoli florets
• 1 bunch scallions (cut into rings)
• 150 g Frozen Peas
• 1 red bell pepper (cleaned, seeded and chopped small)
• 100 g shiitake mushrooms (cleaned, sliced)
• 125 ml Vegetable broth
• 150 ml sake
• 4 tbsp Rice vinegar
• 5 tbsp Soy sauce
• 1 tsp fresh grated ginger
• 3 tbsp Sesame oil
• 0.5 tsp ground coriander
• 5 tbsp liquid honey
• Salt
• black pepper (ground)
• 2 tbsp rice flour

Instructions

1. 1.

   Wash Mu‑Err mushrooms and soak for about 1 hour in a little water, then roughly chop.

2. 2.

   Whisk vegetable broth with sake, vinegar, soy sauce, sesame oil, coriander, ginger, honey, salt, and pepper.

3. 3.

   Sauté scallions in the wok, squeeze garlic into the pan, pour in the seasoned broth, add celery root and bell pepper pieces, cover and cook for about 4 minutes. Add remaining vegetables and simmer for another 5 minutes, then sprinkle rice flour, stir well. Plate the sweet‑sour vegetables, serve with soy sauce and rice.