Summary

Ingredients

• 200 g tofu, diced
• 2 carrots, thinly sliced
• 1 onion (s), thinly sliced
• 1 bunch spring onion (s), cut into thin rings
• 4 medium mushrooms or Egerlinge
• 2 cloves garlic, finely chopped
• Bean sprouts, half a handful
• 2 cm ginger, fresher, finely chopped
• 1 tablespoon sesame oil
• 2 tablespoon oil, (peanut oil or rapeseed oil)
• 2 tablespoon soy sauce
• 1 tablespoon oyster sauce
• Black pepper, coarsely ground
• 1 teaspoon cayenne pepper, or chopped fresh chilli pepper

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Instructions

1. Cut the carrots and onions into fine strips, the spring onions and mushrooms into fine rings or slices and finely chop the garlic cloves and ginger.
2. Roast the diced tofu in a little sesame oil in the wok until it browns, then set aside while still warm.
3. Heat 2 tablespoons of peanut oil in a wok and quickly fry the vegetables and mushrooms for about 3 minutes at a high temperature, stir-frying. Turn down the temperature a little, add the soy sauce and oyster sauce and season with pepper and cayenne pepper. Now add the fresh soybean sprouts, mix in and cook for just another 1 minute. Then add the tofu and carefully stir everything again briefly and that`s it.
4. Serve immediately, with basmati rice.
5. Variant:
6. Instead of rice, you can also add previously cooked glass noodles directly to the finished vegetable pan, mix in and serve.