Sweet and Sour Vegetables
- 500 grams Broccoli
- 10 shiitake mushrooms
- 1 teaspoon freshly grated ginger
- 1 Red chile pepper
- 150 grams Bamboo shoots (jarred in strips)
- 1 egg
- 2 tablespoons vegetable oil
- 50 milliliters Vegetable broth
- 1 tablespoon bright soy sauce
- freshly ground peppers
- Rice vinegar
- 1 teaspoon cornstarch
Rinse the broccoli and blanch in a pot of boiling salted water, until crisp-tender, 2-3 minutes. Drain, rinse under cold water and drain. Clean the mushrooms and cut into quarters. Peel and finely chop the ginger. Rinse the chile, halve and remove the seeds and white ribs and finely chop.
Drain the bamboo shoots. In a small bowl, whisk the egg with 1 tablespoon of water. Heat 1 tablespoon oil in a wok or large skillet and saute the broccoli for 2 minutes and push it to the edge of the pan. Add the remaining oil to the pan and sauté the ginger and chile for about a minute and push it to the side with the broccoli.
Add the vegetable broth, soy sauce, mushrooms and bamboo shoots and stir to combine along with the broccoli and ginger mixture. Season with salt, pepper and vinegar and simmer over low heat until the vegetables are tender, about 5 minutes. In a small bowl, stir together the cornstarch and 2 tablespoons cold water, stir it into the vegetables and bring to a boil; boil 1 minute stirring constantly. Stir in the egg and remove the pan from the heat. Serve with basmati rice.