Vegetables from a Wok
Ingredients
- Ingredients
- 1 onion
- 2 garlic cloves
- 200 grams carrots
- 1 red, 1 yellow Bell pepper
- 200 grams Leeks
- 200 grams Oyster mushrooms
- 100 grams Mung bean sprouts
- 2 tsps cornstarch
- 3 Tbsps sherry
- 2 Tbsps soy sauce
- 2 tsps freshly grated ginger
- 1 pinch Chili powder
- 2 Tbsps soybean oil
- salt
- 2 tsps dark sesame oil (to serve)
Preparation steps
Peel and finely chop the onion and garlic. Peel and thinly slice the carrots. Rinse the peppers, halve, remove the seeds and ribs and cut into very thin strips.
Halve the leeks lengthwise, rinse and cut into strips.
Rinse the mushrooms and cut into pieces. Rinse the sprouts and drain well. Mix the cornstarch, sherry and soy sauce until smooth. Mix in the ginger and chile powder. Heat the oil in the wok. Briefly saute the onion and garlic. Add the carrots and peppers. Saute for about 2 minutes. Add the leeks and mushrooms. Season lightly with salt. Saute for about 2 minutes, stirring constantly. Add the sprouts and saute for another minute. Pour in 100 ml (approximately 1/2 cup) of water, cover and simmer for about 3 minutes. Stir in the sauce mixture. Heat until the sauce binds. Season with sesame oil and salt. Serve immediately.
