Vegetable pan with sprouts

Ingredients for 2 servings:

• 1 large carrot(s)
• 1 small leek(s)
• 75 g bamboo shoots
• ½ bell pepper(s)
• 75 g Chinese cabbage
• 75 g broccoli
• 75 g soy sprouts
• 2 pieces of mushrooms, (Mu Err)
• 1 onion(s)
• ½ garlic clove(s)
• 150 g basmati
• 2 tbsp oil
• 2 tbsp soy sauce
• ½ tsp sugar
• 1 pinch of ginger powder
• chili powder
• coriander
• ½ cup broth
• starch flour

Instructions

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

Wash, trim, and peel all vegetables if necessary. Wash the Mu Err mushrooms, boil in plenty of water for 15 minutes, and chop finely. Cut the carrot into diamond shapes. Cut the spring onion crosswise into 2 cm wide pieces, the bamboo shoots and bell pepper into strips, and the Chinese cabbage into thumb-width strips. Halve the broccoli florets, slice the onion into rings, and thinly slice the garlic. Cook the rice in salted water until tender. Heat the oil in a wok. Stir-fry all the vegetables over high heat until tender but still crunchy. Finally, stir in the mushrooms and bean sprouts. Season with soy sauce, sugar, ginger, chili powder, and coriander. Pour in the vegetable stock and thicken lightly with starch. Bring the sauce to a boil, season to taste, and serve the vegetables and rice immediately.