Summary

Ingredients

• 400 g mushrooms, (shiitake mushrooms)
• 600 g carrot (s)
• 3 onion (s)
• 1 head Chinese cabbage
• 580 ml bamboo slices
• 50 g iner
• 3 clove (s) garlic
• 2 chilli pepper (s), red
• 1 tablespoon oil
• 300 g peas, frozen
• 1 teaspoon cornstarch
• 800 ml coconut milk
• 1 teaspoon vegetable stock, grained
• 2 tablespoon soy sauce, light

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Instructions

1. Clean and halve the mushrooms, clean the carrots and cut into sticks, cut the onions into thin wedges. Quarter the cabbage, clean and cut into strips. Drain the bamboo and cut into small pieces. Chop the ginger and garlic, halve, core and chop the chilli peppers.
2. Heat the oil in the wok. Fry the mushrooms, carrots and onions for 2-3 minutes. Add cabbage, ginger, garlic and chilli and fry for 1-2 minutes. Add the peas and bamboo and fry briefly. Dust the starch on top and stir everything, pour in the coconut milk and bring to the boil. Stir in the broth and simmer for 2-3 minutes. Season with soy sauce.
3. Rice goes very well with it.