John Myers
Contents
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Ingredients
For the vegetables:
- 4 medium-sized Shiitake mushrooms, dried
- 100 g Water
- 2 g Vegetable broth, Kraft bouillon
- 70 g Sugar snap peas, green
- 2 Hot peppers, red, long, mild
- 1 small Carrot
- 2 small Kailan, fresh
- 1 smaller Chilli, green
- 2 tbsp Sunflower oil
For the sauce:
- 40 g Orange juice
- 50 g Soaking water, from the mushrooms
- 1 tbsp Sari Tapai sauce, see note
- 1 tbsp Spring roll sauce, sweet-sour-hot
- 1 pinch Vegetable broth, Kraft bouillon
To garnish:
- Sesame seeds, white
- Flowers and leaves
Instructions
The pasta:
- Cook the pasta in lightly salted water for 2 - 4 minutes until al dente. Note the cooking time on the packaging! Rinse with cold water, drain in a sieve and spread out on a fresh tea towel. Shorten it a little with scissors.
The Shiitake mushrooms:
- Heat the water, dissolve the vegetable stock in it and pour over the shiitake mushrooms. Let it soak for 30 minutes. Squeeze the broth from the mushrooms by hand and keep it ready for the sauce. Cut the hats of the mushrooms into silk threads. Discard the tough stems.
The vegetable:
- Wash the sugar snap peas, cap at both ends, pulling off the threads on both sides. Halve the larger pods crosswise, leave the smaller ones. Remove the stems from the peppers, wash them, cut open lengthways, unfold, core and cut across into thin threads. Wash the carrot, cap at both ends and peel. Cut 2 pieces approx. 4 cm long from the upper end and slice lengthways into approx. 2 mm thick slices. Cut this lengthways into thin strips.
Kailan + chilli
- Wash the fresh kailan, separate the leaves from the stem. Discard the mostly woody stem. Separate the thin petioles from the leaves along the midrib, cutting the leaves in half lengthways. Cut the leaf stalks crosswise into thin rolls. Halve the large leaf halves lengthways and cut across into strips approx. 5 mm wide. Keep leaves and stalk rolls ready separately. Wash the small, green chilli, cut into thin slices, leave the grains in place, discard the stem.
The sauce:
- Mix the ingredients for the sauce together homogeneously.
Dance in the wok:
- Heat the sunflower oil in a wok, add the carrot threads and stir-fry for 1 minute. Add the kailan rolls with the mushroom and pepper threads and stir-fry again for a minute. Add the snow peas and stir-fry for another minute. Remove the vegetables from the wok with a slotted spoon. Add the pasta and stir-fry for 2 minutes.
Endgame and Show Time:
- Add the vegetables together with the kailan leaves, mix everything well and deglaze with the sauce. Simmer briefly until the sauce is almost soaked up. Immediately remove from the wok, place on the serving plates, garnish and serve as a side dish.
Annotation:
- Sauce Sari Tapai, is the fermented juice of the Kasave (a fruit). It tastes less obtrusive than the soy sauces and has a taste-enhancing (penyedap) effect. Alternatively, use Kecap Jamur, a soy sauce with a light mushroom flavor.
