in Thailand

Taiwanese-style vegetables

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Ingredients for 1 servings:

  • 5 mushrooms (dried shiitake)
  • 2 cloves garlic
  • 4 carrots
  • 1 bell pepper(s), red
  • 1 bell pepper(s), green
  • 1 bunch of spring onions
  • 250 g sugar snap peas
  • 250 g mushrooms
  • 250 g soy sprouts
  • 250 g bamboo shoots
  • 1 chili pepper(s)
  • 4 tbsp oil
  • 6 tbsp soy sauce
  • 1 tbsp cornstarch

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Soak the mushrooms for 30 minutes, then slice them into thin strips. Finely chop the garlic and chili, slice the bell peppers and carrots, and slice the mushrooms. Heat the oil and stir-fry the garlic and chili. Add the spring onions, peas, bell peppers, carrots, bamboo shoots, mushrooms, and bean sprouts, stirring constantly. Season with soy sauce. Mix cornstarch with a little of the mushroom soaking liquid to thicken the sauce. Arrange the vegetables on warmed plates and serve with basmati rice.

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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.

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