Mushrooms and Vegetables from the Wok
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
4
- Ingredients
- 150 grams button Mushroom
- 150 grams Oyster mushrooms
- 150 grams Snow peas
- salt
- 100 grams soybean sprout
- 2 centimeters fresh ginger
- 2 garlic cloves
- 150 grams Broccoli
- 100 grams fresh Baby spinach
- Rice wine vinegar
- soy sauce
- Oyster sauce
- freshly ground peppers
Preparation steps
1.
Clean the mushrooms, pluck the oyster mushrooms small and cut the button mushrooms into thin slices. Trim the sugar snap peas, rinse and blanch for about 3 minutes in boiling salted water. Rinse in cold water and drain well. Rinse the bean sprouts in a sieve and drain well. Peel the ginger and garlic and cut into thin slices. Trim the broccoli, rinse and blanch for 5 minutes in boiling salted water, strain, rinse in cold water and drain well. Trim the spinach, rinse and spin dry.
2.
In a wok heat oil and sauté the garlic with the ginger. Add the mushrooms and the vegetables and cook with occasional swirling. Season with rice wine vinegar, soy sauce, oyster sauce, salt and pepper and serve.
