Sweet and sour wok vegetables

AUTHOR
Kate Willis
DIFFICULTY
easy
RATING
5 2
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 1 Garlic clove
  • 1 walnut-sized piece of ginger
  • 2 tablespoons (20 g each) Honey
  • 5 tablespoons (10 g each) White wine or rice vinegar
  • 1 tsp (7 g) Sambal Oelek
  • 50 ml Vegetable broth (instant)
  • 1 TABLESPOON sauce thickener
  • 2 (250 g each) red peppers
  • 2 Leek sticks (leek; 400 g)
  • 150 g Mushrooms
  • 150 g Shiitake mushrooms
  • 1 can(s) (314 ml) Bamboo Shoots
  • 400 g Chinese cabbage
  • 1 tablespoon (10 g) Oil

Directions

  1. 1

    Peel and finely chop the garlic and ginger. Heat in a pot with honey, vinegar and sambal oelek. Add stock0 and simmer for about 5 minutes. Thicken the sauce with sauce thickener and bring to the boil again. Quarter the peppers, remove seeds and cut into rhombs.

  2. 2

    Clean and wash the leek and cut it into approx. 1 cm wide rings. Clean and halve the mushrooms. Remove the stems of the shiitake mushrooms. Cut large mushrooms in half. Drain bamboo shoots on a sieve and cut into fine slices. Clean and halve the Chinese cabbage, remove the hard stalk. Cut cabbage into fine strips. Heat oil in a wok. Fry the peppers and leek first. Add mushrooms and fry for 2 minutes.

  3. 3

    Cut cabbage into fine strips. Heat oil in a wok. Fry the peppers and leek first. Add mushrooms and fry for 2 minutes. Add the Chinese cabbage to the wok and stir-fry for 2 minutes. Stir in the sauce, season to taste with salt and serve. Rice tastes good with it

Nutrition Facts

KCAL
130 kcal
CARBS
16 g
FATS
4 g
PROTEINS
6 g