Chow Mein with 5 different vegetables

Ingredients for 2 servings:

• 1 carrot(s)
• 1 small zucchini
• 100 g beans, green
• 150 g bamboo shoots, drained
• 200 g soy sprouts or mung sprouts
• 1 onion(s)
• 2 garlic cloves
• 1 piece(s) ginger, thumb-thick
• 1 chili pepper(s), without seeds
• 3 tbsp oil
• Soy sauce
• Sauce, Asian
• Chinese cabbage, pickled or mustard greens
• 150 g Chinese egg noodles

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the vegetables into strips (about 1/2 finger length). Halve the onion and slice into strips, chop the garlic and ginger into small pieces, deseed the chili and slice it into very fine strips lengthwise. Sauté the onion, garlic, ginger, and chili in a wok, add the carrots, zucchini, green beans, and bamboo shoots. Deglaze with soy sauce. Dark soy sauce requires a little less than light soy sauce. Cook the vegetables until al dente, stirring occasionally. Cover if necessary. At the end of the cooking time, add the soy or mung sprouts and the cooked noodles and let the mixture simmer. Season again with soy sauce, if desired. Serve the dish with an Asian sauce and the Chinese cabbage or mustard greens (available in small cans at Asian stores). Salt should not be necessary, as enough soy sauce is used.