Asian mushroom pan
easy
60 mins
60 mins
Ingredients
- 20 g dried Mu-Err mushrooms
- 1 can(s) (314 ml/ 170 g stripping) Bamboo shoots in pieces
- 300 g Leeks (leek)
- 250 g red peppers
- 400 g Chicken filet
- 250 g shiitake mushrooms
- 1/4 clear chicken stock (instant)
- 1/2 TEASPOON Cornstarch
- 3 TABLESPOONS Soy sauce
- 2-3 TABLESPOONS Tomato ketchup
- 1 TEASPOON White wine vinegar
- 1 TABLESPOON Sugar
- 4 TABLESPOONS Asian sauce
- 1/2 - 1 TEASPOON Sambal Oelek
- 4 TABLESPOONS Soybean oil
- 1/2 TEASPOON China spice mix
Directions
- 1
Pour 3/8 litres of boiling water over Mu-Err mushrooms and soak for about 30 minutes. Drain the bamboo on a sieve and cut into bite-sized pieces. Clean, wash and cut leek and pepper into fine strips.
- 2
Wash the chicken filet, dab dry and cut into strips. Clean shiitake mushrooms, wash carefully and drain. Mix chicken stock, cornstarch, 2 tablespoons soy sauce, ketchup, vinegar, sugar, Asian sauce and 1/2 teaspoon sambal oelek.
- 3
Drain Mu-Err mushrooms, clean them and cut them into smaller pieces depending on their size. Heat some oil in a wok, fry meat and shiitake in it. Take out, heat remaining oil and steam vegetables and Mu-Err mushrooms for 4-5 minutes while stirring.
- 4
Put the meat and shiitake mushrooms back in the wok. Add sauce, bring to the boil and simmer everything for 1-2 minutes. Season to taste with soy sauce, Sambal Oelek and China spice mixture.
Nutrition Facts
340 kcal
22 g
12 g
30 g
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