Summary

Ingredients

• 2 carrot (s), cut into julienne strips
• 1 leek, the white it, cut into julienne strips
• 2 stalks celery, cut into julienne strips
• 100 g suar snap peas
• 200 g beans (princess beans), fine, relatively thin
• 1 cup bamboo shoot (s), diced
• 1 sweet potato (s), cut into julienne strips
• 3 tablespoon sesame oil
• 1 teaspoon ginger, very finely chopped or grated
• 80 ml soy sauce, Japanese, good quality
• 120 ml chicken broth
• 1 teaspoon, heaped wasabi powder, dissolved in the chicken broth, to taste
• 3 tablespoon mirin or sherry medium
• 0.5 tablespoon ½ pepper (Szechuan pepper), ground in a mortar
• Ice cubes
• Salt water

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Instructions

1. Bring a saucepan of salted water to the boil and prepare an appropriately sized bowl with ice water. Blanch the vegetables individually for about 2 minutes in salted water, lift them out with a ladle and pour them into the ice water.
2. After cooling down, scoop out again and dry on a kitchen towel. Always add a little ice before the next vegetable is quenched. Finally, blanch the beans. Because they need more salt, add a further amount of it to the cooking water beforehand.
3. When blanching individually, always pay attention to very strong boiling water before adding a vegetable. Therefore, always leave the hotplate on the highest setting, even if there are vegetables in the water.
4. When the vegetables are needed, heat the oil in a large wok or large pan with a high rim and sauté all the vegetables for about 2-3 minutes. That means: It is constantly turned in the oil while it is heated and continues to cook.
5. Now add the ginger, soy sauce, broth, possibly with wasabi and mirin and cook at a higher temperature to the desired point until the liquid has almost evaporated, turning frequently.
6. The vegetables should be well saturated with the liquids. Finally, mix in the ground pepper and serve warm or cold.