Vegetable Chop-Suey

Ingredients

• 200 g mung bean sprouts
• 100 g canned bamboo shoots
• 1 red bell pepper
• 2 stalks celery
• 1 onion
• 50 ml Vegetable broth
• 2 tbsp Soy sauce
• 1 tbsp sherry
• 2 tsp rice vinegar
• 0.5 tsp Sugar
• 1 tbsp Sesame oil
• 1 tsp Cornstarch
• Salt
• black pepper (freshly ground)
• 3 tbsp cashews
• coriander leaves

Instructions

1. 1.

   Rinse the sprouts and drain them. Drain the bamboo shoots, dry, and cut into 1 cm wide strips. Clean, wash, halve, deseed, and slice the bell pepper. Wash, trim, and slice the celery. Peel and dice the onion.

2. 2.

   Mix the broth with soy sauce, sherry, vinegar, and sugar. Rinse the coriander, pat dry, and pluck the leaves.

3. 3.

   Heat oil in a wok until very hot and stir-fry the bell pepper, celery, and onion for 2 minutes, constantly stirring. Add the bean sprouts and bamboo shoots and cook for 1 minute over high heat.

4. 4.

   Add the seasoning sauce and stir in the cornstarch slurry with a little water, bring to a boil and let thicken. Season with salt and pepper, then sprinkle with coriander leaves and cashews before serving.