in China

Peking Breakfast

updated

Spread the love

Ingredients for 4 servings:

  • 3 m.-large carrot(s)
  • 3 small zucchini
  • 1 small jar of baby corn
  • 1 can mushrooms, sliced
  • 1 tbsp maple syrup or honey
  • 200 ml vegetable stock
  • 100 ml soy sauce, dark, possibly more
  • 1 pinch(s) pepper, white
  • some Tabasco
  • 2 tbsp oil, tasteless
  • possibly sesame

Instructions

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

light, delicious

Cut the carrots, zucchini, and baby corn into thin strips. Sauté the carrots in a pan with oil over high heat. Then add the zucchini, baby corn, and mushrooms. Drizzle with maple syrup. Mix well and season with pepper. Pour in the soy sauce and broth. Cover and cook for about 4-5 minutes over medium heat. Season with Tabasco to taste. Sprinkle with sesame seeds, if desired. Serve with chow mein noodles.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Pumpkin tart with feta cheese

Ragú Bolognese