Chop Suey with poultry

Ingredients for 4 servings:

• 25 g dried mu-err mushrooms
• 500 g chicken breast fillet(s)
• 4 tbsp soy sauce
• 6 tbsp dry sherry
• 2 tsp cornstarch
• ½ tsp ginger powder
• 1 clove(s) garlic
• 150 g carrot(s)
• 1 bunch of spring onions
• 200 g Chinese cabbage
• 140 g bamboo shoots
• 150 g sprouts (mung bean sprouts)
• 3 tbsp oil (soybean oil)
• 150 g peas, frozen
• 100 ml vegetable stock
• salt and pepper
• 1 pinch of sambal oelek

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Cooking class recipe

Soak the mushrooms in lukewarm water for 30 minutes. Cut the chicken breast fillet into thin strips. Mix the soy sauce, sherry, starch, and ginger powder and marinate the meat in it. In the meantime, dice the garlic, peel the carrots, and cut them into sticks. Finely chop the spring onions and Chinese cabbage. Rinse the bamboo shoots, mushrooms, and mung bean sprouts and drain. Heat 1 tablespoon of oil and stir-fry the meat with the ginger and garlic. Remove and keep warm. Add the remaining oil to the wok and stir-fry the vegetables and mushrooms. Add the meat and vegetable stock. Season to taste with salt, pepper, and sambal oelek.