Vegetables with Mushrooms from the Wok

Ingredients

• 20 g dried shiitake mushrooms
• 150 g Chinese cabbage
• 1 small onion
• 1 tsp freshly grated ginger
• 150 g bean sprouts
• 200 g snow peas
• 150 g small button mushrooms
• 3 tbsp oil
• 2 Garlic cloves
• 75 ml light soy sauce
• 250 g rice
• Salt
• pepper (ground)

Instructions

1. 1.

   Soak the mushrooms in lukewarm water for 30 minutes. Clean and slice the Chinese cabbage into strips. Peel and dice the onion finely. Wash the snow peas, trim ends. Clean and cut the button mushrooms small. Rinse bean sprouts with hot water, drain well.

2. 2.

   Cook the rice according to package instructions in salted water, then drain.

3. 3.

   Heat the wok or a large pan, add oil. Sauté onion and ginger until fragrant, peel and press garlic into the pan. Add snow peas and stir-fry for 2 minutes. Drain soaked mushrooms, cut into pieces, add with button mushrooms, cook another 2 minutes. Add bean sprouts and Chinese cabbage, stir-fry for 3 more minutes. Season the wok vegetables with soy sauce, salt, and pepper, then serve over rice.