Wok-fried vegetables with coconut milk

Ingredients for 6 servings:

• 400 g mushrooms (shiitake mushrooms)
• 600 g carrot(s)
• 3 onions
• 1 head of Chinese cabbage
• 580 ml bamboo slices
• 50 g ginger
• 3 garlic cloves
• 2 chili peppers, red
• 1 tbsp oil
• 300 g peas, frozen
• 1 tsp cornstarch
• 800 ml coconut milk
• 1 tsp vegetable broth, granulated
• 2 tbsp soy sauce, light

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and halve the mushrooms, peel the carrots and cut into sticks, and cut the onions into thin wedges. Quarter the cabbage, peel, and cut into strips. Drain the bamboo shoots and finely chop. Chop the ginger and garlic, halve, deseed, and chop the chilies. Heat oil in a wok. Sauté the mushrooms, carrots, and onions for 2-3 minutes. Add the cabbage, ginger, garlic, and chili and fry for 1-2 minutes. Add the peas and bamboo shoots and fry briefly. Sprinkle the starch over the mixture and mix everything together. Pour in the coconut milk and bring to a boil. Stir in the broth and simmer for 2-3 minutes. Season with soy sauce. This goes well with rice.