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🍽️ Crunchy Wok Vegetable Pan with Rice

499 kcal · 30 min · 4 servings

Ingredients

• 2 Carrots
• 2 Spring onions
• 1 piece Leek
• 150 g Bamboo shoots
• 1 red Bell pepper
• 6 leaves Napa cabbage
• 150 g Broccoli
• 150 g Bean sprouts
• 3 dried Mu-Err mushrooms
• 2 Onions
• 1 Garlic clove
• 300 g Rice
• 5 tbsp Rapeseed oil
• 4 tbsp Soy sauce
• 1 tsp Sugar
• Salt
• Ginger powder
• Chili powder
• Cilantro
• 1 cup Vegetable broth
• 1 tsp Cornstarch (or sauce thickener)

Instructions

1. 1. Wash all the vegetables under running water. Remove any hard or fibrous parts. Place the soybean sprouts in a colander and let them drain well.
2. 2. Wash the Mu-Err mushrooms. Boil them in a pot with plenty of water for 15 minutes. Remove the mushrooms from the water and chop them into small pieces. Set the prepared mushrooms aside.
3. 3. Cut the spring onions into pieces about 2 centimeters wide. Cut the leek into rings. Cut the bamboo shoots and bell pepper into bite-sized pieces.
4. 4. Cut the Napa cabbage into strips about a thumb's width. Halve the broccoli florets. Peel the onions and slice them into rings. Peel the garlic and slice it thinly.
5. 5. Cook the rice according to the package instructions. Start this early so it is ready in time.
6. 6. Heat the rapeseed kernel oil in a wok or a large pan. Fry the prepared vegetables in it until they are still firm and crunchy.
7. 7. Stir the soy sauce and sugar into the vegetables. Season the pan generously with salt, grated ginger, chili, and fresh coriander.
8. 8. Pour the vegetable broth into the pan. Stir in the cornstarch (or another thickener) to thicken the sauce.
9. 9. Bring the sauce to a boil. Taste the sauce at the end and adjust the seasoning if needed. Serve the vegetables together with the rice.

Nutrition per serving

• kcal: 499
• Protein: 14 g · Fett/Fat: 15 g · Carbs: 76 g