Summary

Ingredients

• 6 potato (s)
• 2 onions)
• 4 carrot (s)
• 4 zucchini
• 1 can bamboo shoot (s)
• 2 morels or 500 g mushrooms
• 6 tablespoon olive oil
• 1 teaspoon spice mixture (Chinese spice)
• 2 teaspoons salt
• Black pepper from the mill
• Sambal Oelek

For the sauce:

• 6 medium tomato (s)
• 1 onion (s)
• 1 teaspoon salt
• Black pepper from the mill
• 1 chilli, dried
• 2 tablespoon olive oil
• 10 drops oil (sesame oil)
• 2 teaspoons spice mixture (Chinese spice)
• 1 pinch (s) ground ginger
• 1 pinch (s) cinnamon
• 1 teaspoon curry
• 4 tablespoon soy sauce
• 100 ml vegetable stock, (instant)

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Instructions

1. Boil the potatoes and let them cool down well. The potatoes must be properly cooled, otherwise they will get mushy. Peel and quarter the potatoes.
2. Cut the carrots, zucchini, onions and mushrooms into pieces of the same size. Heat the wok and add 4 tablespoons of olive oil. When the oil is really hot, add the onions and carrots and cook for 2-3 minutes, turning constantly. Add a little oil and the zucchini and cook for 2 minutes. Then add the mushrooms and cook for 1 minute. Pour in the rest of the oil, let the wok heat up properly and add the potatoes and spices. Cook everything while stirring for 2-3 minutes, cover and remove from the plate.
3. Sauce: Heat olive oil in a separate wok or pan. Add the onions and sauté for 2 minutes. Briefly scald the tomatoes in hot water, peel and roughly chop. Add tomatoes, stir well and cook for 2-3 minutes. Add the vegetable stock and the spices, stir well and cook for 2-3 minutes. Put the potato pot back on the plate. When it is hot, add the sauce and stir everything well. Season to taste with salt and pepper.
4. Side dish: It goes well with rice.