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.
- 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
Preparation: Cut the vegetables as indicated and put them in small bowls so that you can start well prepared.
Heat your frying pan (ideally you use a wok). First, add the leek and mushrooms. Sauté it for 1-2 minutes.
Now add the carrots and a pinch of sea salt – sauté for 3-4 minutes. Cover the wok between stirring.
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.
Finally, add the lingering juice and the dissolved kuzu. Reduce the flame and stir gently for ½-1 minute.