Spicy Cap Cay in Saus Teriyaki Bawang – Sayuran Saus Teriyaki Bawang

Ingredients for 2 servings:

• 150 g water
• 1 tsp broth powder (mushroom bouillon, granules)
• 3 m.-large shiitake mushroom(s), dried
• 30 g onion(s), red, small
• 10 g garlic clove(s)
• 15 g spice lily (aromatic ginger)
• 5 g ginger
• 1 small cauliflower
• 1 small carrot(s)
• 30 g corn kernels (can)
• 4 snake beans, approx. 70 cm
• 40 g mung bean sprouts
• 80 g water (soaking water from the mushrooms)
• 2 tbsp sauce (Saus Teriyaki Bawang, see note)
• 1 tsp, leveled vegetable stock powder
• 1 tsp, leveled tapioca flour
• 1 tbsp rice wine, golden yellow
• 2 tbsp sunflower oil
• 2 tbsp sesame oil, light
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

A side dish from the 8 delicacies. It goes well with rice or meat dishes. Recipe from Java, Indonesia.

Bring the water to a boil, dissolve the mushroom stock powder in it, and soak the mushrooms in it. After 25 minutes, gently strain the stock, chop the caps into bite-sized pieces, discard the tough stems, and set aside the cap pieces. Use the stock for the sauce. Peel the onions, garlic cloves, lily of the valley, and ginger. Roughly chop the onions and garlic cloves. Thinly slice the lily of the valley and ginger across the grain. Remove the leaves from the washed cauliflower, sort them, and remove the good ones from the midribs. Cut into pieces approximately 2 x 4 cm in size and set aside. Trim the fleshy middle pieces to about 3 cm. Separate the florets from the main stem, including about 3 cm of stem, and rinse. Chop larger pieces lengthwise into bite-sized pieces. Cut off the lower end of the main stem, peel it, halve it lengthwise, and cut crosswise into slices approximately 6 mm thick. Roughly chop the remaining stem ends. Keep the stems and stalks separate from the florets. Wash and peel the carrot, and slice them diagonally into julienne strips. Drain the corn kernels well. Trim both ends of the washed runner beans and cut into 3 cm long pieces. Rinse the mung sprouts in a sieve and keep them well drained. Mix all the ingredients for the sauce in a small bowl until smooth. Heat the sunflower oil in a wok. Add the onions, garlic cloves, lily of the valley, and ginger; stir-fry for 30 seconds. Add the stems, leaf ribs, and stalks of the cauliflower; stir-fry for 1 minute. Add the cauliflower florets, corn kernels, bean pieces, and cauliflower leaves; stir-fry for 1 minute. Deglaze with the sauce. Stir in the mushroom pieces, carrot threads, and sprouts; let simmer briefly. Then pour the mixture from the wok into a warmed serving dish, garnish with flowers and leaves as desired, serve, and enjoy as a side dish. Note: Teriyaki sauce is a Japanese soy sauce primarily used to season salads and cold dishes. It contains added mirin (sweet Japanese rice wine), sugar, and sake. When used for cooking, it retains only flavor and no alcohol after cooking. The suffix “bawang” means that it has been additionally seasoned with herbs.