Vegetables in the wok

Name: Vegetables in the wok
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 20 g dried Chinese mushrooms (e.g. Mu-Err); 2 large carrots; 1 red pepper; 1 medium leek (leek); 1 jar(s) (580 ml; separation weight: 300 g) Bamboo Shoots; 100 g Bean sprouts; 400 g Fillet of beef; 100 g Cashew nuts; 4 TABLESPOONS Soybean oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/4 l clear soup; 4-5 Tbsp Soy sauce

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

20 g dried Chinese mushrooms (e.g. Mu-Err)
2 large carrots
1 red pepper
1 medium leek (leek)
1 jar(s) (580 ml; separation weight: 300 g) Bamboo Shoots
100 g Bean sprouts
400 g Fillet of beef
100 g Cashew nuts
4 TABLESPOONS Soybean oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/4 l clear soup
4-5 Tbsp Soy sauce

Directions

1
Soak the mushrooms in lukewarm water in a bowl. Clean and wash the carrots, peppers and leek. Cut carrots and leek into slices or rolls, peppers and bamboo into strips.
2
Wash the bean sprouts. Cut meat into strips. Roast the cashew nuts in a hot wok until golden brown. Remove. Heat two tablespoons of oil in it. Fry the meat in portions while turning. Season with salt and pepper and push aside.
3
Drain the mushrooms well on a sieve. Pour the remaining oil into the wok. Stir-fry the vegetables and mushrooms briefly. Add stock. Continue cooking for five minutes. Fold in meat and cashew nuts.
4
Season with salt, pepper and mushroom-soy sauce.