Fiery Chinese vegetables

Ingredients for 4 servings:

• 2 chili peppers
• 8 g ginger
• 6 g garlic
• 200 g pointed peppers
• 150 g carrot(s)
• 200 g mushrooms, brown
• 25 g shiitake mushroom(s), dried
• 200 g vegetable onions
• 200 g Chinese cabbage
• 50 g spring onions
• 1 tbsp, heaped curry paste, yellow
• 50 ml beef broth
• 1 tbsp sweet chili sauce
• 1 tbsp rice wine
• 2 tbsp teriyaki sauce with sesame
• 1 tbsp honey
• 120 ml orange juice
• 2 tbsp lime juice
• 1 tbsp sesame oil, toasted
• 1 tbsp coconut oil

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

Soak the shiitake mushrooms in water for 1 hour, then squeeze out the excess water. Cut the Chinese cabbage into strips, separating the green and white parts. Peel the onion and roughly dice. Remove the seeds and membranes from the bell pepper and cut into strips. Peel the carrots and cut into sticks. Brush the mushrooms and slice them. Peel the ginger and finely dice. Deseed the chili peppers and finely dice them. Peel the garlic and thinly slice them. Quarter the shiitake mushrooms. Make a sauce from the liquid and honey. Heat the coconut oil in a wok and briefly fry the onion, shiitake mushrooms, garlic, chili pepper, and ginger. Then make a space in the middle and fry the curry paste until fragrant. Stir everything together and pour in the stock. Bring to a boil. Now add the carrots, bell pepper, and the white part of the Chinese cabbage. Simmer everything over medium heat for 5 minutes. Then add the mushrooms to the wok and simmer for another 5 minutes. Now pour in the sauce and bring to a boil. Meanwhile, trim the spring onions and slice them into 5 mm thick rings. Add them to the dish along with the greens of the Chinese cabbage and simmer until the cabbage has wilted. Taste and adjust seasoning if desired. Serve with basmati rice or mie noodles.