Stir‑Fried Vegetables with Mushrooms
Bring Asian flair to your home kitchen with the Spoonsparrow recipe for stir‑fried vegetables and mushrooms from the wok.
Ingredients
- 20 g dried shiitake mushrooms
- 150 g Chinese cabbage
- 1 small onion
- 1 tsp freshly grated ginger
- 150 g soy sprouts
- 200 g snow peas
- 150 g small button mushrooms
- 3 tbsp oil
- 2 Garlic cloves
- 75 ml light soy sauce
- 250 g rice
- Salt
- ground pepper
Instructions
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1.
Soak the mushrooms in lukewarm water for 30 minutes. Clean and slice the Chinese cabbage into strips. Peel the onion and dice finely. Wash the snow peas and trim ends. Clean the button mushrooms and cut them small. Rinse soy sprouts with hot water, then drain well.
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2.
Cook the rice according to package instructions in salted water, then drain.
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3.
Heat the wok or a large pan, add oil. Sauté onion and ginger until fragrant; peel garlic and squeeze into the pan. Add snow peas and stir‑fry for 2 minutes. Drain soaked mushrooms, cut into pieces, add with button mushrooms, cook another 2 minutes. Add soy sprouts and Chinese cabbage, stir‑fry for an additional 3 minutes. Season the stir‑fried vegetables with soy sauce, salt, and pepper, then serve over rice.
