Three Delicacies

Ingredients

• 250 g herb mushrooms
• 250 g bamboo shoots (glass or fresh pack)
• 250 g seitan
• 2 Garlic cloves
• 30 g ginger (1 piece)
• 1 Red Onion
• 1 red chili pepper
• 0.5 bunch coriander
• 3 tbsp oil
• 400 ml classic vegetable broth
• 2 tbsp Soy sauce
• 2 tbsp rice wine
• 2 tsp sesame oil
• Salt
• Pepper

Instructions

1. 1.

   Clean the mushrooms and slice them. Cut the bamboo into strips.

2. 2.

   Cut the seitan into bite‑sized pieces.

3. 3.

   Peel and finely chop the garlic. Peel the ginger and cut it into thin strips. Peel the onion and slice it into strips. Clean, wash and slice the chili pepper; if you prefer less heat, remove the seeds and cut the chili into strips.

4. 4.

   Wash the coriander, shake dry and chop.

5. 5.

   Heat the oil in a wok. Stir‑fry the mushrooms for 2 minutes.

6. 6.

   Add the seitan, garlic, ginger and onion and cook for another minute.

7. 7.

   Add the bamboo and chili, pour in the broth, soy sauce and rice wine, and simmer for 3 minutes over medium heat.

8. 8.

   At the end of cooking stir in the coriander and sesame oil, season with salt and pepper if desired, and serve immediately. (If preferred, thicken the sauce by whisking a little starch into cold water.)