Fast spring composition – Thun Rhe Cal

Ingredients for 2 servings:

• 4 medium-sized shiitake mushrooms
• 120 g water
• 1 tsp chicken broth powder
• 70 g corn noodles (Mi-Jag), dried
• 20 g ginger threads, fresh or frozen
• 1 carrot(s)
• 2 Pepper
• 1 sugar snap pea(s), fresh
• 1 spring onion(s), fresh
• 80 g cabbage (Kai-lan – Chinese leaf cabbage)
• 80 g mung bean sprouts
• 3 eggs, size M
• 1 pinch(s) chicken stock powder
• 1 pinch(s) black pepper from the mill
• 3 tbsp palm oil, premium quality
• 2 m.-sized garlic cloves, fresh
• 1 small chili pepper(s), green
• 2 tsp chicken broth powder
• 1 tbsp soy sauce, light
• 1 tbsp oyster sauce
• 80 g liquid (soaking water from the mushrooms)
• 1 tsp tapioca flour
• 1 tbsp rice wine (Arak Masak)
• e.g. sesame, white
• Walnut kernels
• n. B. flowers and leaves

Instructions

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

A colorful, spicy corn noodle dish from Canton Province, China.

Dissolve the chicken stock in the boiling water and pour over the mushrooms. Cover and let stand for 30 minutes. Squeeze out the soaking water and set it aside along with the soaking water. Cut the mushroom caps into thin strips. Discard the tough stems. Soak the corn noodles in plenty of lightly salted, lukewarm water for 10 minutes, drain, and cut into bite-sized pieces using scissors. Wash and peel the fresh ginger, then cut crosswise into approximately 4 cm long pieces. Cut the pieces lengthwise into thin slices, and then cut these into thin strips. Weigh and defrost frozen goods. Cut a 4 cm long piece from a carrot, peel it, slice it lengthwise into thin slices, and then cut these lengthwise into thin strips. Wash the red peppers, remove the stems, cut them open lengthwise on one side, open them up, remove the seeds, cut them lengthwise into thin strips and then cut 6 g of them crosswise into small cubes. Cut the thin strips into thirds crosswise. Wash the snow peas, snip off both ends, and pull off the strings on both sides. Cut the pods into thirds lengthwise, halving the smaller ones. Wash the spring onions and remove any wilted leaves. Cut the stems crosswise into approximately 4 cm wide pieces and then cut these lengthwise into thin strips. Set aside. Wash the cabbage, separate the leaves from the stem, and discard the woody stem. Separate the thin leaf stalks from the leaves along the midrib and cut them crosswise into thin rolls. Quarter large leaves lengthwise and halve smaller ones. Cut these crosswise into approximately 1 cm wide strips. For very small leaves, only separate the leaf stalk and use the leaf whole. Set aside the leaves and stem rolls together. Rinse the soybean sprouts in a sieve, shake dry, place on a fresh tea towel, and sort through. For the sauce, press the garlic cloves into a cup. Wash the small green chili, cut them crosswise into thin slices, leaving the seeds on, and add them to the chili. Discard the stem. Add the remaining ingredients and mix well. Crack the eggs, add the chicken stock, pepper, and 6g of the diced pepperoni. Whisk everything well. Fry the eggs in a pan with 1 tablespoon of the palm oil until scrambled. Let the scrambled eggs cool and break up any large pieces. Heat the remaining palm oil in a wok. Add the carrot and ginger threads and stir-fry for 30 seconds. Add the mushroom and snow pea strips and stir-fry for 30 seconds. Then add the pepperoni and spring onions and stir-fry briefly. Add the scrambled egg pieces first, then the noodles, and stir-fry for 2 minutes. Add the cabbage and mung bean sprouts and mix well. Deglaze with the sauce and stir-fry until absorbed. Divide among serving bowls, garnish, and serve warm as a main course.