Summary

Ingredients

• 8 Mu-Err mushrooms, dried
• 200 g asparaus, reen
• salt
• 200 ml oil
• 250 g tofu, cut into small pieces
• 250 g Chinese e noodles
• 50 ml vegetable stock
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch and 3 water
• 8 tablespoon oil (peanut oil)
• 5 cloves garlic, chopped
• 1 teaspoon ginger, fresh, finely chopped
• 100 g carrot (s), fine strips
• 200 g leek, rins
• 100 g mushrooms, slices
• 100 g sprouts (mun sprouts)
• 100 g spinach, fresh
• 1 teaspoon oil (toasted sesame oil)
• 1 tablespoon coriander, fresh

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Instructions

1. Soak mushrooms in warm water for 1 hour, cut into pieces, wash off. Blanch the asparagus in boiling salted water for 2 minutes, drain. Sort, wash and drain the spinach.
2. Heat the oil in the wok, fry the tofu cubes all around until light brown, drain on a paper towel.
3. Cook pasta al dente.
4. Heat 2 tablespoons of oil in the wok, fry the noodles for 2 minutes while stirring, remove from the wok. Heat 2 tablespoons of oil, briefly fry the garlic and ginger, add the carrots and mushrooms, fry for 1 minute while stirring. Add asparagus, leek, spinach, mushrooms and sprouts, lightly salt and fry for 1 minute while stirring. Pour in the vegetable stock and soy sauce, cover and cook for 3 minutes. Dissolve cornstarch in 3 tablespoons of water and stir in. Boil. Remove from the fire and mix in the toasted sesame oil.
5. Garnish with the coriander.