You can enjoy sautéed vegetables alone – without a side dish – or serve them with wholegrain rice or spelled spaghetti. But it is also ideal as a vegetable side dish at a cozy barbecue evening with family and friends. There are no limits to your own imagination. The vegetables can also be adjusted depending on the season. Give yourself a try and let cooking become a discovery again.
ingredients
- 1 leek – cut diagonally
- ½ Chinese cabbage – cut diagonally into strips
- 100g bean sprouts
- 3 wakame – soaked and cut into small, fine strips
- 100g spelled seitan – cut into fine sticks
- 6 mushrooms – thinly sliced
- 3 carrots
- 3 tbsp Shoyu soy sauce
- 1.5 tbsp grated ginger root
- 1 tbsp kuzu – dissolved in 1.5 cups of water
- 1 pinch of sea salt
- a few drops of sesame oil
Step 1
Preparation: Cut the vegetables as indicated and put them in small bowls so that you can start well prepared.
step 2
Heat your frying pan (ideally you use a wok). First, add the leek and mushrooms. Sauté it for 1-2 minutes.
step 3
Now add the carrots and a pinch of sea salt – sauté for 3-4 minutes. Cover the wok between stirring.
Step 4
In the next step you add Chinese cabbage, bean sprouts, wakame, spelled seitan and shoyu. Saute the whole thing again for 2-3 minutes, turning the vegetables more often so that they do not burn and are cooked evenly.
Step 5
Finally, add the lingering juice and the dissolved kuzu. Reduce the flame and stir gently for ½-1 minute.