Stir-Fry Vegetables

Ingredients

• 1 onion
• 2 Garlic cloves
• 200 g carrots
• 1 red bell pepper, 1 yellow bell pepper
• 200 g leeks
• 200 g oyster mushrooms
• 100 g mung bean sprouts
• 2 tsp cornstarch
• 3 tbsp sherry
• 2 tbsp Soy sauce
• 2 tsp freshly grated ginger
• a pinch chili powder
• 2 tbsp soy oil
• Salt
• 2 tsp dark sesame oil

Instructions

1. 1.

   Peel and finely chop the onion and garlic. Peel the carrots and slice them thinly. Wash, trim, halve, deseed, remove white skin from bell peppers, and cut into very narrow strips.

2. 2.

   Trim leeks, split lengthwise, wash and cut into strips.

3. 3.

   Clean oyster mushrooms and cut into pieces. Rinse sprouts and drain in a sieve. Whisk cornstarch, sherry, and soy sauce until smooth. Mix in ginger and chili. Heat oil in a wok. Quickly stir-fry onion and garlic while stirring. Add carrots and bell peppers; stir for 2 minutes. Add leeks and oyster mushrooms, lightly salt. Stir-fry vegetables for 2 more minutes. Add sprouts and cook another minute. Pour in 100 ml water, cover, and steam vegetables for 3 minutes. Stir in sauce mixture and heat until it thickens. Season with sesame oil and salt.

4. 4.