Stir‑Fried Vegetables and Mushrooms

Ingredients

• 350 g basmati rice
• 700 ml vegetable broth
• 2 carrots
• 1 orange bell pepper
• 400 g young savoy cabbage
• 100 g shiitake mushrooms
• 2 tbsp soy oil
• 150 g baby corn
• 100 g Mu‑Err mushroom (canned)
• 150 g sprouts
• soy sauce
• fish sauce
• ground black pepper

Instructions

1. 1.

   Cook the rice in 400 ml vegetable broth until tender. Meanwhile, peel and slice carrots into ~1 cm rings; wash, halve, seed, and cut bell pepper into strips; trim cabbage and cut into coarse strips; clean mushrooms. Sauté carrots and bell pepper in hot oil.

2. 2.

   Add cabbage, baby corn, both mushroom varieties, and sprouts in turn. Simmer together for about 5 minutes until al dente. Season with soy sauce, fish sauce, and ground black pepper, then serve over the cooked rice.