Ingredients (2 servings)

• 300 g whole grain rice
• 25 g dried Shiitake mushrooms
• 1 onion
• 2 garlic cloves
• 1 thumb size piece of ginger
• 2 carrots
• 250 g French beans
• 200 g mung bean sprouts
• 140 g bamboo shoots in stripes
• 10 g sesame seeds
• as needed green onions
• as needed cilantro and/or chives
• 1 cucumber
• 2 tbsp rapeseed oil
• as needed sesame oil
• 2 eggs (optionally)

SAUCE

• 1 tbsp starch
• 4 tbsp tamari or soy sauce
• 2 tbsp water
• 1 chili pepper or 1 tsp sambal oelek (optional)

Instructions

1. Cook rice with 2x the amount of water.
2. Soak shiitake mushrooms in hot water for 15 min.
3. Peel and slice the onion.
4. Peel and chop garlic and ginger finely.
5. Slice the carrots.
6. Remove the ends of the French beans and cut them in half crosswise.
7. Wash and drain mung bean sprouts and bamboo shoots in a colander.
8. Cut shiitake mushrooms into halves or quarters.
9. Mix ingredients for the sauce.
10. Dry roast sesame seeds over medium heat for 4-5 min.
11. Chop green onions and cilantro.
12. Slice cucumber.
13. Roast onions and ginger with rapeseed oil
14. Then add carrots and French beans and roast for 1-2 min.
15. Add shiitake mushrooms and bamboo shoots for another 1-2 min.
16. Add mung bean sprouts along with the garlic and mix well.
17. Turn the stove down to low heat and slowly pour the sauce into the wok while stirring. Mix everything well.
18. Optionally, mix in the eggs or fry an omelette seperately.
19. Turn off the stove, baste generously with sesame oil and add green onions.
20. Garnish the wok vegetables with herbs and serve with rice and cucumber.