Dark Chinese vegetable sauce for rice

Ingredients for 4 servings:

• 4 servings of cooked rice, e.g. from the day before
• 1 onion(s)
• 4 spring onions
• 1 red bell pepper(s)
• 1 jar bamboo shoot(s)
• 1 jar of mu-err mushrooms
• 1 can of bean sprouts
• 2 shots of sauce (wok sauce, a small shot each)
• some vegetable broth
• n. B. spice mix (Chinese spice)
• e.g. soy sauce
• 3 tbsp sweet and sour sauce
• n. B. Spice mix (Tandoori)
• e.g. ginger
• e.g. curry powder
• e.g. cumin
• e.g. turmeric

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

vegetarian

Slice the onion into rings and halve. Slice the spring onion into rings and the bell pepper into short strips. Fry the onions in a hot pan. Then add the bell pepper and a dash of the stir-fry sauce and fry. Next, drain the bamboo shoots and add them. Drain the mushrooms and mix them in. Season to taste with a little vegetable stock and Chinese spice. Drain the bean sprouts and mix them in. Now pour in the sauces and season with the remaining spices and plenty of turmeric. Bring everything to a boil briefly, stir, and serve with the rice. Chicken goes very well with this dish. You can also cook the rice fresh.