Sweet and spicy Asian vegetables

Ingredients for 3 servings:

• 2 carrots
• 1 bell pepper(s), yellow
• ¼ stalk(s) leek
• 1 handful of mushrooms
• some Mu-Err mushrooms (Judas ears), dried
• Water for soaking
• 2 small turnips, white, or 1 kohlrabi
• 1 small Chinese cabbage
• 2 handfuls of mung bean sprouts
• 1 tbsp flour
• 1 tsp honey
• ½ cup water
• 1 tbsp spice paste (Tom Yum paste)
• some chili sauce, sweet
• some chili powder
• Salt
• Butter (cooking butter)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Finely chop the carrots, bell peppers, leeks, and mushrooms and sauté them in clarified butter. Meanwhile, soak some moo err mushrooms in warm water. Also finely chop the white turnips and Chinese cabbage, add them to the pan, and sauté. Dust the vegetables in the pan with about 1 tablespoon of flour and deglaze with water. Stir well to avoid lumps. Add the sprouts and the drained moo err mushrooms. Season with soy sauce, about 1 teaspoon of honey, 1 tablespoon of tom yum paste, a little sweet chili sauce, chili powder, and a pinch of salt. Serve with rice or Asian noodles.