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🍽️ Stir-Fried Vegetables with Rice

380 kcal · 30 min · 4 servings

Ingredients

• 20 g dried shiitake mushrooms
• 1 bell pepper
• 1 chili pepper
• 150 g bean sprouts
• 200 g snow peas
• 150 g mushrooms
• 3 tbsp oil
• 2 garlic cloves
• 75 ml soy sauce
• 0.5 tsp ginger
• 250 g rice
• salt

Instructions

1. 1. Soak the wood ear mushrooms in warm water for 30 minutes.
2. 2. Halve the bell peppers, remove the seeds, and wash them thoroughly.
3. 3. Cut the bell peppers into thin strips.
4. 4. Wash the chili pepper and slice it into thin rings.
5. 5. Wash the snow peas and trim the ends.
6. 6. Clean the mushrooms and slice them thinly.
7. 7. Pour hot water over the bean sprouts and let them drain well.
8. 8. Cook the rice according to the package instructions in salted water.
9. 9. Drain the cooked rice.
10. 10. Heat the wok and add a little oil.
11. 11. Peel the garlic and press it into the wok.
12. 12. Add the bell peppers and snow peas to the wok.
13. 13. Fry the vegetables for 2 minutes.
14. 14. Squeeze the wood ear mushrooms well and cut them into pieces.
15. 15. Add the wood ear mushrooms and the sliced mushrooms to the wok.
16. 16. Cook the vegetables for another 2 minutes.
17. 17. Add the chili rings and the bean sprouts.
18. 18. Fry everything for another 3 minutes.
19. 19. Mix the vegetables with soy sauce and ginger.
20. 20. Serve the stir-fried vegetables together with the rice.

Nutrition per serving

• kcal: 380
• Protein: 13 g · Fett/Fat: 10 g · Carbs: 60 g