Chinese vegetables from the wok

Ingredients for 2 servings:

• 3 bell peppers, red, yellow and green
• 1 stalk of lemongrass
• 1 bunch of spring onions
• 1 garlic clove(s)
• 300 g pak choi
• 100 g soy sprouts, fresh
• 100 g sugar snap peas
• some Asian mushrooms, dried, e.g. Mu-Err or Shitake
• 5 cm ginger root
• 6 tbsp soy sauce
• 1 tbsp sambal oelek
• 1 tsp sambal manis
• 3 tbsp peanut oil
• e.g. curry powder
• e.g. paprika powder
• e.g. Szechuan pepper from the mill or mixed pepper

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 55 minutes

Wash the mushrooms and soak them in cold water for 1 hour. Wash, trim, and slice the bell peppers. Wash and quarter the snow peas. Slice the spring onions. Wash and cut the lemongrass into 4 pieces. Peel and finely dice the garlic. Peel the ginger and dice into small cubes. Wash and drain the bean sprouts. Wash the bok choy, remove any wilted leaves, cut the stems into 2 cm thick slices, and cut the leaves into strips. Drain the mushrooms, remove any tough bits, and slice them. Add the oil to the wok, add the garlic and ginger, and fry. Now add the soy sauce, sambal oelek, and sambal manis. Add the mushrooms, bell peppers, lemongrass, bok choy stems, and snow peas and simmer for 10 minutes. Add the bok choy leaves and bean sprouts and simmer for 2 minutes. Now season the vegetables with the spices and remove the lemongrass pieces. Serve with rice or Chinese noodles.