Vegetables from the Wok
- 15 grams dried Wood Ear Mushrooms
- Bok Choy
- 1 onion
- 2 carrots
- 100 grams shiitake mushrooms
- 200 grams Cauliflower
- 2 Tbsps Peanut oil
- 1 Tbsp sesame oil
- 2 garlic cloves
- 2 tsps freshly grated ginger
- 1 red chili pepper
- 2 Tbsps soy sauce
- 50 milliliters Vegetable broth
- freshly ground peppers
Rinse wood ear mushrooms. Place in a bowl with boiling water and soak for 30 minutes.
Peel the onions and cut into rings.
Rinse and peel vegetables.
Slice carrots and bok choy into strips.
Cut shiitake mushrooms into strips.
Peel garlic and chop finely.
Wash chile and cut into rings.
Drain the wood ear mushrooms, rinse and pat dry. Pluck into pieces.
Heat peanut and sesame oils in a wok. Place the onion rings, garlic, chile and ginger into the oil and fry. Add the carrots, caulifower and soaked musrooms over high heat, stirring constantly for about 3 minutes.
Add the shittake mushrooms and bok choy for another 2 minutes. Add in the soy sauce and vegetable broth. Bring to a boil and continue to cook until al dente. Season with salt and pepper.
Serve with basmati rice.