Beijing Breakfast
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 medium carrot (s)
- 3 small zucchini
- 1 small Glass baby corn
- 1 can mushrooms, sliced
- 1 tablespoon maple syrup or honey
- 200 ml vegetable stock
- 100 ml soy sauce, dark, possibly more
- 1 pinch (s) white pepper
- some Tabasco
- 2 tablespoon oil, tasteless
- possibly sesame
Print Recipe
Pin Recipe Instructions
- Cut the carrots, zucchini and corncobs into fine strips. Sear carrots in a pan with oil over high heat. Then add the zucchini, baby corn and mushrooms.
- Pour maple syrup over it. Mix well and season with pepper. Pour in the soy sauce and broth. Put the lid on and cook for approx. 4 - 5 minutes over medium heat. Then season with Tabasco to taste. Sprinkle with sesame seeds as needed.
- Chow mein noodles go well with it.
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