Fiery wok vegetables

Name: Fiery wok vegetables
Cook time: 35 min
Total time: 35 min
Yield: 3
Ingredients: 200 g Shiitake mushrooms or brown mushrooms; 500 g Broccoli; 400 g Carrots; 125 g Mung bean seedlings; 1 medium onion; 2 TABLESPOONS Oil; 4 TABLESPOONS Soy sauce; 1-2 TABLESPOONS Tomato Ketchup; 1 TEASPOON Sambal Oelek, salt

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 3

200 g Shiitake mushrooms or brown mushrooms
500 g Broccoli
400 g Carrots
125 g Mung bean seedlings
1 medium onion
2 TABLESPOONS Oil
4 TABLESPOONS Soy sauce
1-2 TABLESPOONS Tomato Ketchup
1 TEASPOON Sambal Oelek, salt

Directions

1
Clean the mushrooms, rub them. Cut small or carve crosswise. Clean and wash broccoli and cut into small florets. Peel and wash carrots and cut them into fine sticks. Rinse and drain the sprouts. Peel and chop onion
2
Heat the oil in a wok or large frying pan. Stir-fry the carrots for about 5 minutes and remove. Fry the onion and broccoli in the frying fat for approx. 5 minutes. Add mushrooms and fry for another 5 minutes
3
Add carrots and seedlings. Deglaze with 100 ml water and soy sauce, simmer for about 3 minutes. Season vegetables with ketchup, sambal and salt if necessary. Served with: rice (e.g. fragrant rice)