Stir‑Fried Vegetables

Ingredients

• 50 g dried shiitake mushrooms
• 200 g mung bean sprouts
• 2 carrots
• 1 red bell pepper
• 150 g sugar snap peas
• 4 Spring Onions
• 1 walnut‑size piece ginger
• 1 tsp Cornstarch
• 2 tbsp Light soy sauce
• 1 tbsp Vegetable oil
• 1 tbsp lime juice
• coriander leaves for garnish

Instructions

1. 1.

   Soak the mushrooms in warm water for about 20 minutes (or as directed on the package). Rinse and drain the sprouts. Wash, peel, and trim the carrots, bell pepper, snap peas, and spring onions. Slice the carrots, bell pepper, and snap peas into thin strips; cut the spring onions lengthwise into quarters or 3–4 cm pieces.

2. 2.

   Drain the mushrooms in a sieve, reserving the soaking liquid. Pat them dry on paper towels and chop finely. Peel the ginger and slice into fine strips.

3. 3.

   Whisk the cornstarch with the soy sauce and 3–4 tbsp of mushroom liquid until smooth.

4. 4.

   Heat the oil in a hot wok and stir‑fry the carrots with ginger for about 1 minute over medium heat. Push to the side, then add bell pepper, snap peas, spring onions, and mushrooms; stir‑fry 2–3 minutes. Add the sprouts and cook together for another 1–2 minutes. Drizzle the prepared cornstarch mixture over the vegetables and bring to a boil.

5. 5.

   Finish with lime juice and serve garnished with coriander leaves.