Recipe (english)


Quantity Ingredient
5 g Mu Err Mushrooms
50 g Carrots
0,5 Red Paprika
100 g Fresh soya sprouts
40 g Leeks
1 Onions
0,25 Chilli pod
10 g Ginger
1 tbsp Soy Oil
3 tbsp Plum wine
3 tbsp Soy sauce
1 tsp Sesame Oil
0,125 l Vegetable broth
2 tsp Starch Flour
Pepper & Salt

This wok vegetable can be varied as a basis for other wok recipes with meat, fish, poultry, wok noodles or rice. For the wok recipe soak the mushrooms in cold water for one hour. Peel the carrots, clean the peppers and cut both into strips. Rinse and dry soy sprouts. Clean the leek and cut into bite-sized strips. Peel onions and garlic. Cut onions into strips and garlic into fine slices. Cut the chilli pod into fine rings. Remove the seeds. Peel and finely chop the ginger. Drain the mushrooms and cut into small pieces. Heat the soy oil in a wok and stir-fry the vegetables for as short a time as possible. Deglaze the vegetables with wine and season with soy sauce and sesame oil. Add broth, stir starch flour with a little cold water until smooth and thicken the sauce slightly. Season the wok vegetables with pepper and a little salt.

Servings: 2, Difficulty: 
Preparation time: 15 minutes, Total duration: 1 hour

All data per serving:
219 kcal
19 g
6 g
11 g

(C)opyright by Marions Kochbuch