Summary

Ingredients

• 550 g chicken breast fillet (s)
• 1 chilli pepper (s)
• some ginger
• 1 clove garlic
• salt and pepper
• soy sauce
• Chili sauce, Chinese, sweet and sour
• 1 red pepper (s)
• 1 bell pepper (s), yellow
• 1 carrot (s)
• 1 small zucchini
• 20 g Mu-Err mushrooms, dried
• 1 bunch spring onion (s)
• 1 glass mung bean sprouts or fresh ones
• 1 jar bamboo shoot (s)
• 500 g broccoli
• Salt water
• 125 ml sherry, dry or rice wine
• 6 tablespoon soy sauce
• 1 tablespoon, leveled cornstarch
• some cold water
• 250 ml vegetable stock
• Spice (s) your choice (e.g. curry, coriander or Chinese spice)
• Neutral oil (e.g. safflower oil)
• some sesame oil

Print Recipe Pin Recipe

Instructions

1. Wash the meat, dry it and cut it into thin slices or strips. Then cut or weigh the ginger and the chilli pepper very small, also cut or press the garlic very small. Cover and marinate the whole thing together with the meat, the soy sauce and some chilli sauce, preferably overnight, but only a few hours are enough.
2. Cover the mu-err mushrooms with hot water and let them steep. In the meantime, clean the peppers and spring onions, peel or scrub the carrots and courgettes. Drain the mung bean sprouts and bamboo shoots. Divide the broccoli into small florets and briefly blanch in boiling salted water and immediately rinse with cold water. Cut all vegetables into fine strips or pieces and set aside.
3. Drain the Mu-Err mushrooms and cut into fine strips. Make sure that the hard, cartilaginous roots are cut out.
4. Now heat some oil in a large saucepan or pan and briefly fry the chicken breast strips, remove them and transfer them to another large saucepan. Now heat a little more oil and a little splash of sesame oil. Fry the carrots, zucchini, broccoli, peppers, spring onions, mung bean sprouts, bamboo shoots and mushrooms one after the other. Add to the meat in the saucepan.
5. Finally, heat the sherry with the soy sauce and the vegetable stock. Dissolve the cornstarch in a little cold water and add. Bring everything to a boil until the sauce thickens. Now season to taste. Pour the sauce over the other ingredients, done.
6. We also have either rice or Chinese noodles. The types of vegetables can of course vary depending on the season and taste. The whole thing can of course also be prepared in a wok, but the wok seems too small for the specified amount.