Ingredients
- 25 g dried shiitake mushrooms
- 1 ginger
- 1 clove of garlic
- 300 g white cabbage
- 1 yellow bell pepper
- 200 g sugar snap peas
- 200 g mung bean sprouts (fresh or can)
- 200 g pickled corncobs (can)
- 2 beefsteak tomatoes
- 2 tbs rice wine or dry Sherry
- 2 tbs soy sauce
- 1 ts sambal oelek
- salt
Preparation
1. Overview of ingredients.
2. Soak the shiitake mushrooms in warm water for about 30 minutes, then squeeze them out a little, remove the hard stalk and cut into thin strips.
3. Peel the ginger and garlic, dice both finely. Clean the cabbage and bell pepper, then cut into strips.
4. Rinse or drain the mung bean sprouts on a sieve with cold water, drain the corncobs and cut in half lengthways. Halve the sugar snap peas at an angle. Quarter, core and dice tomatoes.
5. Heat the Wok on highest level up to the roasting window.
6. Switch to a low level and add vegetables, mushrooms, ginger and garlic whilst stirring.
7. Stir in rice wine or Sherry, 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.
8. Season with salt and pepper before serving.
Tip
- After adding larger quantities of other ingredients, such as cold liquids and vegetables, the low setting is not enough to continue cooking. Heat again on the highest level up to the vegetable window and finish cooking on a low level.
This recipe has been tested and approved by AMC.
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