- 3 Scallions
- 2 small Zucchini
- 1 red Bell pepper
- 250 grams Button mushrooms
- 250 grams Bamboo shoots (in a can)
- 1 Garlic clove
- 3 tablespoons Vegetable oil
- 1 teaspoon Ginger root
- 1 teaspoon Sambal sauce
- 4 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 50 milliliters Vegetable broth
- 150 grams Soy bean sprouts
Rinse and halve onions. Cut into 4 cm long pieces. Rinse and slice the zucchini.
Rinse and remove seeds, and cut peppers.
Rinse mushrooms and cut into quarters. Drain bamboo shoots and cut into strips. Peel garlic and chop finely.
Heat the oil in the wok, and stir fry the scallions, garlic and spices briefly. Remove the scallions and add the vegetables, and stir over medium heat for 5 minutes. Add the soy sauce, rice vinegar and vegetables. Cook everything for another 5 minutes, stirring occasionally.
Rinse the bean sprouts and drain. Season the wok with salt and stir in the bean sprouts. Simmer for about 1 minute, remove from the heat and sprinkle with the scallions. Serve immediately.