Ingredients
- 25 g dried shiitake mushrooms
- 1 small piece of ginger
- 1 clove of garlic
- 300 g white cabbage
- 1 yellow bell pepper
- 150 g drained baby corn (canned)
- 200 g snow peas
- 2 beef tomatoes
- 150 g drained mung bean sprouts (canned)
- 2 tbs rice wine
- 2 tbs soy sauce
- 1 ts sambal oelek
- salt, pepper
Preparation
1. Soak the shiitake mushrooms in warm water for approx. 30 minutes, then squeeze out a little, remove the hard stem and cut the mushrooms into thin strips.
2. Peel the ginger and garlic, finely cut both. Clean the cabbage and bell pepper, then cut into strips.
3. Halve the baby corn lengthwise. Halve the snow peas diagonally. Quarter, core and dice the tomatoes.
4. Heat the Wok on highest level up to the roasting window, switch to a low level, gradually add the vegetables, mushrooms, ginger and garlic and roast while stirring.
5. Stir in the rice wine, soy sauce and sambal oelek. Heat the Wok on highest level up to the vegetable window, switch to a low level and cook for approx. 10 minutes in the vegetable area.
6. Season the vegetables to taste with salt and pepper.
This recipe has been tested and approved by AMC.
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