Asian magic

Ingredients for 6 servings:

• 200 g pork fillet(s)
• 200 g beef fillet(s)
• 200 g chicken breasts
• 660 g soybeans
• 330 g bamboo slices, cut into strips
• 25 g dried Mu-Err mushrooms
• 100 g glass noodles
• 1 liter vegetable broth
• ½ tsp five-spice powder
• 1 tsp spice mix (China seasoning mix from Bamboo Garden)
• 4 tbsp soy sauce, Chinese
• 2 tbsp Soy sauce (Ketjap Manis)
• 1 tsp sambal oelek
• 1 tbsp oil (peanut oil)
• 2 tbsp flour
• ½ tsp five-spice powder
• 1 tsp spice mix (China seasoning mix from Bamboo Garden)
• 2 tbsp soy sauce, Chinese
• 1 tbsp Soy sauce (Ketjap Manis)

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes

Cut the meat into small cubes or thin strips and dust with 2 tablespoons of flour. Mix the remaining ingredients into a marinade and marinate the meat in it. Let it sit in the refrigerator for 1 hour. Prepare the mushrooms according to the package instructions (varies depending on the product – they usually need to be cleaned and washed, then they are usually soaked) and cut into bite-sized pieces. Heat oil in a wok or high-fat frying pan and sauté the meat for 3 minutes. Pour in the broth and add the soybeans, bamboo shoots, spices, and soy sauce. Let it cook for 10 minutes, then thicken with flour and water, if desired. Prepare the glass noodles according to the package instructions. Do not add them to the wok with the meat; serve them separately on plates. Arrange the meat from the wok on the plates and serve. This must be served with basmati rice or Thai rice and krupuk.