About 250 gr. soybean sprouts
5-7 mushrooms, sliced
1/3 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
2 stalks celery, sliced
About 150 gr jicama, diced
1 1/2 carrots, diced into small bits
About 1/5 head of green cabbage, coarsely chopped
1 Cup chicken broth
3 Tbsp soy sauce
1 1/2 Tbsp teriyaki sauce
1 1/2 Tbsp rice vinegar
2 tsp. corn starch.
1 Tbsp sesame oil
Heat
the oil in a wok, the stir-fry the vegetables. I add them in this
order: 1) onion, garlic and bell pepper, 2) sprouts and celery, 3)
mushrooms, 4) jicama and carrot, 5) cabbage. That is, I begin with 1,
stir-fry a few minutes, then add, 2 and keep cooking, end so on until
the cabbage is a bit soft. Naturally there's quite a bit of stirring,
but it is stir-drying, right?
While this is going on, mix in a
heat resistant bowl or cup the chicken broth (hot), soy sauce, teriyaki
sauce, vinegar and corn starch. The end result looks a bit like coffee
and cream, perhaps a bit darker. Make sure the corn starch is all
dissolved, then reduce the heat and add the sauce to the wok. Stir
occasionally and let the sauce bubble.
