Stir-Fried Vegetables and Mushrooms

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Stir-Fried Vegetables and Mushrooms
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in

Ingredients

for
4
Ingredients
350 grams Basmati rice
700 milliliters Vegetable broth
2 carrots
1 orange paprika
400 grams baby Savoy cabbage
100 grams shiitake mushrooms
2 tablespoons soybean oil
150 grams Baby corn cob
100 grams Wood Ear Mushrooms (jarred)
150 grams Sprout
soy sauce
Fish sauce
freshly ground peppers

Preparation steps

1.

Cook the rice in 400 ml (approximately 13 ounces) of vegetable broth until tender. Peel the carrots and cut into 1 cm (approximately 1/2 inch) thick slices. Rinse and halve the peppers. Remove the seeds and julienne. Trim the cabbage and cut into large strips. Clean the mushrooms. Sweat the carrots and the peppers in oil.

2.

One after another, add the cabbage, baby corn, both mushrooms, and the sprouts. Simmer together for 5 minutes until al dente. Season to taste with soy sauce, fish sauce, and pepper. Serve the vegetables with the cooked rice.