Stir-Fried Vegetables Recipe
Vegetables Recipes

Ingredients

20 g/3/4 oz
1
4
4
200 g/7 oz
150 g/5 oz
3 tbsp
4
5 tbsp

dried tong koo mushrooms
red pepper
small carrots (200 g/7 oz)
spring onions
Chinese cabbage
fresh bean sprouts
oil
cloves garlic
light soy sauce
sugar
ground ginger

Method:

1. Soak the dried mushrooms in warm water for about 30 minutes.

2. In the meantime, prepare all the vegetables. Cut the pepper in half, trim, wash and cut into thin strips. Trim and wash the carrots and spring onions and cut diagonally into thin strips. Trim and wash the Chinese cabbage, dry thoroughly and cut into strips 1 cm/1/2 in across. Wash and drain the bean sprouts.

3. Squeeze the mushrooms dry, cut off the stems and chop into fairly small pieces.

4. Heat the wok, pour in the oil and heat. Peel and crush the garlic and stir-fry with the pepper and carrots for about 2 minutes.

5. Add the mushrooms and spring onions and stir-fry for a further 2 minutes, then stir in the Chinese cabbage and bean sprouts. Cook everything for a further 3 minutes.

6. Season the vegetables with the soy sauce, sugar and ground ginger.

Tip : Serve as an accompaniment to meat or fish dishes, supplemented with potatoes, noodles, rice or bread, according to taste. Or you could first stir-fry small pieces of meat, take them out of the wok and then mix them in again when the vegetables are cooked.