Vegetable Pan Long Life

-Hobbythek 288

Remove the skin from the onion, chop it finely and sauté it in the oil until it is soft, then brown the chopped shiitake mushrooms briefly and vigorously. Rinse the dried mushrooms properly beforehand, soak them for about two hours and cut them into small pieces. The dried lotus root must already soak for one night, otherwise there will be gastric distress. This must be taken into account in the planning. The soaked lotus root or the fresh, or pickled (Asian market) is then cut into slices. Remove the peel from the carrots

and cut into cubes, zucchini into slices, peppers free from seeds and cut into tender strips. Separate the garlic clove from the peel and crush it. Cut the cauliflower into small roses and scald in salted water for THREE minutes if needed. Add the greens to the sautéed mushrooms and sauté for ten minutes, gradually adding the meat broth and soy sauce. Finally, season with the juice of a lemon, salt and pepper and stir well. Just before serving, sprinkle with finely chopped herbs, such as parsley or cress.

There are no limits to your imagination when putting together a vegetable pan. The greens can be optionally exchanged or both and supplemented,

e.g. with typical Chinese bean sprouts, bamboo shoots, tofu or alternatively with greens from your own garden.

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