Colorful Wok Vegetables

Ingredients

• 400 g shiitake mushrooms
• 1 bunch scallions
• 1 red bell pepper
• 1 hazelnut-sized piece ginger
• 2 cloves garlic
• 1 tsp Sichuan peppercorns, freshly ground
• 3 tbsp oil
• 3 tbsp Soy sauce
• 150 ml Vegetable broth
• 1 bunch coriander leaves
• Salt

Instructions

1. 1.

   Clean the Shiitake mushrooms and remove tough stems (if possible use them for a meat dish sauce). Wash the scallions and bell pepper; halve the pepper, remove seeds, then wash both. Slice the pepper into strips and cut the scallions into thin rings. Peel and finely chop ginger and garlic.

2. 2.

   Heat a wok or large non-stick pan. Add Sichuan peppercorns, toast for 1 minute, then add oil. Add ginger and garlic. Deglaze with soy sauce, then immediately stir in mushrooms, scallions, and bell pepper; cook while turning for 2 minutes. Deglaze with vegetable broth. Rinse coriander, shake dry, pick off leaves, and add to the pan. Season with salt.