Choi Sam Stir Fry

Ingredients for 3 servings:

• 240 g jasmine rice
• 6 onions, red, Asian
• 4 shiitake mushrooms, dried
• 400 g Chinese kale
• 3 garlic cloves
• 1 red chili pepper(s)
• 3 tbsp peanut oil
• 2 tsp sesame seeds
• 2 tbsp soy sauce
• 1 tbsp coconut blossom sugar
• 1 tsp sea salt
• 1 tbsp sesame oil, roasted
• ½ tsp white pepper, ground

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegan

Prepare jasmine rice according to the package instructions and keep warm. Soak the mushrooms in hot water for 25 minutes. Then remove with a slotted spoon and squeeze dry liquid. Cut into strips and set aside. Reserve the mushroom water. Wash the cauliflower and cut into 5 cm pieces. Halve the chili, remove the seeds, and cut into fine strips. Peel and quarter the garlic and onions. Heat the peanut oil in a wok. Fry the onions, garlic, and mushrooms for about 10 minutes, adding a little of the mushroom water occasionally. After 10 minutes, add the cauliflower and chili strips. Do the same with all the remaining ingredients and cook for another 10 minutes. Season to taste and serve with the jasmine rice. You can also find the recipe here: https://www.vegan-cooking-with-thalija.de/archive/1116