Chinese Vegetable Stir Fry

Ingredients

• 2 carrots
• 2 Spring Onions
• 1 leek
• 150 g bamboo shoots
• 1 red bell pepper
• 6 leaves cabbage
• 150 g broccoli
• 150 g soybean sprouts
• 3 dried Mu-Err mushrooms
• 2 onions
• 1 Garlic clove
• 300 g rice
• 5 tbsp Rapeseed Oil
• 4 tbsp soy sauce
• 1 tsp sugar
• Salt
• Ginger powder
• chili powder
• coriander
• 1 cup vegetable broth
• 1 tsp cornstarch (or sauce thickener)

Instructions

1. 1.

   Clean and wash the vegetables, drain the soybean sprouts. Wash the Mu-Err mushrooms and simmer in plenty of water for 15 minutes, then chop finely. Cut carrots into diamond shapes.

2. 2.

   Cut spring onions across into about 2 cm pieces, slice leek into rings, cut bamboo shoots and bell pepper into pieces, shred cabbage into thumb-width strips, halve broccoli florets. Peel onions and slice into rings, peel garlic and slice thinly. Cook rice according to package instructions.

3. 3.

   Heat rapeseed oil in a wok and stir-fry the vegetables so they stay crisp. Add soy sauce and sugar, season with salt, ginger, chili and coriander.

4. 4.

   Add vegetable broth, then cornstarch or sauce thickener. Bring to a boil, adjust seasoning and serve the vegetables with rice.