Stir-Fry Vegetables

Ingredients

• 15 g dried Mu-Err mushrooms
• Pak Choi
• 1 onion
• 2 carrots
• 100 g shiitake mushrooms
• 200 g cauliflower florets
• 2 tbsp peanut oil
• 1 tbsp Sesame oil
• 2 Garlic cloves
• 2 tsp fresh grated ginger
• 1 red chili pepper
• 2 tbsp Light soy sauce
• 50 ml Vegetable broth
• Salt
• ground pepper

Instructions

1. 1.

   Wash Mu-Err mushrooms thoroughly, then place in a bowl and pour boiling water over them; soak for about 30 minutes.

2. 2.

   Peel the onion and cut into rings.

3. 3.

   Wash and clean all vegetables.

4. 4.

   Slice carrots and Pak Choi into strips.

5. 5.

   Cut shiitake mushrooms into strips as well.

6. 6.

   Peel garlic and finely chop it.

7. 7.

   Wash chili pepper and slice into rings.

8. 8.

   Drain Mu-Err mushrooms, rinse them, pat dry, and break into pieces.

9. 9.

   Heat peanut oil and sesame oil in a wok or pan. Quickly stir-fry onion rings, garlic, chili, and ginger in the oil. Add carrots, cauliflower, and soaked mushrooms; cook while stirring constantly over high heat for about 3 minutes.

10. 10.

    Add shiitake mushrooms and Pak Choi, stir for another 2 minutes, then mix in soy sauce and vegetable broth, bring to a boil and continue cooking until al dente. Season with salt and pepper.

11. 11.

    Serve the wok vegetables with basmati rice.