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Mushroom and vegetable stir-fry

updated

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Ingredients for 4 servings:

  • 400 g broccoli
  • 2 carrots
  • 2 spring onions
  • 1 can bamboo shoot(s), sliced
  • 1 jar of mu-err mushrooms
  • 3 tbsp oil (wok oil)
  • 200 ml stock (Asian stock)
  • 1 tsp spice mix (Chinese spice)
  • 2 pinches of ginger powder
  • 2 tsp fish sauce
  • 1 cup Basmati, large cup
  • salt water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Divide the broccoli into small florets. Slice the carrots and spring onions into strips. Meanwhile, cook the rice in salted water according to the package instructions. Drain the bamboo shoots and the moo err mushrooms. Then finely chop the mushrooms. Heat the oil in a wok and sauté the vegetables. Now add the Asian stock and simmer for 5 minutes. Finally, season with the spices and fish sauce. Serve with the rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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