Chinese Vegetable Stir-Fry with Sweet and Sour Sauce

Ingredients

• 10 g dried Mu-Err mushrooms
• 100 g lentil sprouts
• 200 g bamboo shoots
• 200 g onions
• 200 g carrots
• 1 bunch scallions
• 200 g cucumber
• 1 red bell pepper
• 100 g mushrooms
• 3 g ginger
• 125 ml Vegetable broth
• 150 ml sake
• 4 tbsp Rice vinegar
• 5 tbsp Soy sauce
• 3 tbsp Sesame oil
• 0.5 tsp coriander
• 5 tbsp Honey
• Salt
• Pepper
• 2 tbsp rice flour

Instructions

1. 1.

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

2. 2.

   Wash lentil sprouts and drain. Drain bamboo shoots and slice into rounds. Peel onions and cut thinly. Clean carrots, peel and cut into sticks. Wash scallions and cut into rings. Clean cucumber, peel, halve, seed and slice. Wash bell pepper, halve, seed and cut into narrow strips. Clean mushrooms and halve them.

3. 3.

   Grate ginger finely and mix with vegetable broth, sake, rice vinegar, soy sauce, 2 tbsp oil, coriander, honey, salt, and pepper.

4. 4.

   Heat remaining oil in a wok, stir-fry onions, pour in seasoned broth, add bamboo shoots and carrot sticks and cook covered for about 8 minutes. Add the rest of the vegetables and simmer for another 7 minutes, then sprinkle rice flour, stir, fold in two-thirds of the lentil sprouts and simmer for about 3 more minutes.

5. 5.

   Arrange sweet and sour vegetables on a plate and garnish with remaining lentil sprouts.