Asian wok pan

Ingredients for 4 servings:

• 100 g mushrooms, fresh
• 100 g bamboo shoots
• 2 carrots
• 8 spring onions
• 2 chili peppers
• 6 shallots
• 200g tofu
• 8 tbsp oil (soybean oil)
• 4 tbsp soy sauce
• 4 tbsp sherry
• 1 tsp sugar
• 1 pinch of salt
• 150 ml vegetable stock
• 1 tsp cornstarch, or sauce thickener
• 100 g glass noodles

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Clean and wash the vegetables. Slice the mushrooms. Cut the bamboo shoots into pieces, the carrots into sticks, and the spring onions into strips. Halve the chili peppers, remove the seeds, and slice into thin rings. Peel and halve the shallots. Slice and halve the tofu. Soak the glass noodles in cold water. Heat the oil in a wok and stir-fry the vegetables. After 5 minutes, add the snow peas and tofu. Meanwhile, heat lightly salted water and let the glass noodles simmer for about 1 minute. Add the soy sauce and sherry to the vegetables, season with sugar and salt. Pour in the vegetable stock and thicken with starch or a sauce thickener. Stir the drained glass noodles into the vegetables, heat briefly, and serve. Serve with rice.