John Myers
Ingredients for 5 servings:
- 30 g dried tomatoes
- 200 g mushrooms, thinly sliced
- 150 g carrot(s), finely diced
- 150 g kohlrabi, finely diced
- 200 g bell pepper(s), finely diced
- 150 g shallot(s), finely diced
- 2 garlic cloves, finely diced
- 1 tbsp, leveled paprika paste
- 150 ml white wine
- 200 ml vegetable stock
- 75 ml soy sauce, naturally brewed
- ½ tsp white pepper, finely ground
- possibly salt
- some oil for frying
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 15 minutes
a delicious side dish for all kinds of meat dishes, also ideal for barbecues
Finely dice the sun-dried tomatoes and soak or soak them in 10 ml of hot liquid for about an hour. In a large greased pan, fry the remaining diced and sliced ingredients, stirring frequently. After about 5 minutes, stir in the soaked diced tomatoes and the paprika paste and fry or caramelize them lightly. Now deglaze everything with the wine and, while it is completely reduced, loosen the browned residue with a wooden spoon. Then add the ground pepper. Deglaze the mixture with the stock and soy sauce and bring to a boil. Finally, let everything simmer, covered, for about 10-20 minutes. Before serving, season the vegetable stir-fry with a little salt if desired.
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