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🍽️ Wok Vegetables with Mushrooms

244 kcal · 30 min · 4 servings

Ingredients

• 15 g dried Mu-Err mushrooms
• Pak Choi
• 1 onion
• 2 carrots
• 100 g shiitake mushrooms
• 200 g cauliflower florets
• 2 tbsp peanut oil
• 1 tbsp sesame oil
• 2 garlic cloves
• 2 tsp ginger (freshly grated)
• 1 red chili pepper
• 2 tbsp light soy sauce
• 50 ml vegetable broth
• salt
• pepper (from the mill)

Instructions

1. 1. Rinse the dried Mu-Err mushrooms (a type of mushroom) under running water.
2. 2. Place the mushrooms in a bowl.
3. 3. Cover them with boiling water.
4. 4. Let the mushrooms soak in the water for about 30 minutes.
5. 5. Peel the onion.
6. 6. Cut the onion into thick rings.
7. 7. Thoroughly wash the remaining vegetables.
8. 8. Remove any inedible parts from the vegetables.
9. 9. Cut the carrots into thin strips.
10. 10. Cut the pak choi (a Chinese leafy vegetable) into thin strips as well.
11. 11. Cut the shiitake mushrooms into thin strips.
12. 12. Peel the garlic cloves.
13. 13. Chop the garlic very finely.
14. 14. Wash the chili pepper.
15. 15. Slice the chili pepper into thin rings.
16. 16. Drain the soaking water from the Mu-Err mushrooms.
17. 17. Rinse the mushrooms briefly with fresh water.
18. 18. Pat the mushrooms dry with a kitchen towel.
19. 19. Tear the mushrooms into bite-sized pieces.
20. 20. Heat peanut oil and sesame oil in a wok or a large frying pan.
21. 21. Briefly fry the onion rings, garlic, chili rings, and ginger (if using) in the hot oil.
22. 22. Add the carrots, cauliflower, and prepared Mu-Err mushrooms.
23. 23. Fry the vegetables over high heat for about 3 minutes, stirring constantly.
24. 24. Add the shiitake mushrooms and pak choi.
25. 25. Fry everything for another 2 minutes while stirring.
26. 26. Stir in soy sauce and vegetable broth.
27. 27. Bring the mixture to a boil.
28. 28. Let the vegetables cook until tender-crisp.
29. 29. Season the dish with salt and pepper.
30. 30. Serve the wok vegetables with basmati rice.

Nutrition per serving

• kcal: 244
• Protein: 6 g · Fett/Fat: 16 g · Carbs: 20 g