Vegetables in the wok

Name: Vegetables in the wok
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 10 g dried mu-err mushrooms; 1/2 Cauliflower; 200 g snake beans or green beans; 6 small corncobs; 1 jar(s) (228 ml; separation weight: 140 g) Bamboo Shoots; 2 Onions; 1 red chilli pepper; 1 TABLESPOON Soybean oil; 4 TABLESPOONS mild soy sauce; 1 TABLESPOON sauce thickener; 7-10 Tbsp Salt; 7-10 Tbsp Coriander leaves

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

10 g dried mu-err mushrooms
1/2 Cauliflower
200 g snake beans or green beans
6 small corncobs
1 jar(s) (228 ml; separation weight: 140 g) Bamboo Shoots
2 Onions
1 red chilli pepper
1 TABLESPOON Soybean oil
4 TABLESPOONS mild soy sauce
1 TABLESPOON sauce thickener
7-10 Tbsp Salt
7-10 Tbsp Coriander leaves

Directions

1
Soak the mushrooms in 100 ml hot water for about 10 minutes. Clean and wash the cauliflower and beans. Divide cauliflower into florets, cut beans in half if necessary. Steam beans, cauliflower and corn on the cob in a little boiling salted water for about 8 minutes.
2
Drain the bamboo shoots. Peel onions and cut into slices. Cut the chilli lengthwise, remove seeds, wash and cut into rings. Heat oil in a wok or frying pan. Fry the vegetables and chillies for about 5 minutes.
3
Add mushrooms with soaking water and soy sauce. Bring to the boil briefly and thicken with sauce thickener. Season to taste again. Sprinkle with coriander.