Vegan Chop Suey

Ingredients

• 30 g dried Mu-Err mushrooms
• 2 red bell peppers
• 2 carrots
• 2 zucchinis
• 2 onions
• 250 g young white cabbage
• bamboo shoots (sliced)
• 1 Garlic clove
• 2 cm fresh ginger
• 2 tbsp peanut oil
• 2 tbsp Light soy sauce
• Salt
• ground pepper

Instructions

1. 1.

   Soak the mushrooms according to package instructions.

2. 2.

   Wash, halve and slice the bell peppers. Peel, halve lengthwise and slice the carrots. Wash, trim and halve or quarter the zucchinis, then slice them. Use a mandoline if desired for even slices. Peel and cut the onions into wedges. Wash, trim and shred the cabbage. Drain the bamboo shoots well. Drain, rinse and pat dry the mushrooms, then slice them.

3. 3.

   Peel and finely chop the garlic and ginger. Briefly sauté together in hot wok with oil. Add carrots and cabbage, stir‑fry for about 1 minute. Continue stirring and gradually add all remaining ingredients: first onions, after another minute bell peppers, then zucchinis, bamboo shoots and mushrooms. Cook together for an additional 1–2 minutes.

4. 4.

   Season with soy sauce, salt and pepper. Serve immediately.