Vegetable wok

Ingredients for 4 servings:

• 25 g mushrooms, black
• 100 g mushrooms
• 1 bell pepper(s), green
• 100 g celery
• 2 carrots
• 2 spring onions
• 200 g Chinese cabbage
• 100 g broccoli
• 1 jar corn cobs
• 1 bamboo shoot(s)
• 1 pack of beans – sprouts
• oil
• Soy sauce
• 1 pinch of coriander, ground
• 1 pinch of caraway, ground

Instructions

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

Soak the black mushrooms in warm water for about 15 minutes and then rinse. Clean and wash the vegetables. Halve the bell pepper and cut into pieces, slice the mushrooms and celery, cut the carrots into sticks, spring onions into rings, Chinese cabbage into pieces, and broccoli into florets. Drain the corn cobs, bamboo shoots, and bean sprouts. Heat the oil in a wok or frying pan. Gradually sauté the vegetables, starting with the ones that will take the longest to cook, then adding the canned vegetables and mushrooms to ensure everything stays crisp. Season the vegetables with soy sauce, coriander, and caraway seeds. (Spice with toasted sesame seeds if desired and serve.) Serve with long-grain rice.