| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
Ingredients
- 1 liter Broth from mushroom
- 5 pieces Mushrooms fresh
- 1/4 piece Leek
- 1 piece Carrot
- 2 cloves Garlic
- 4 pieces Corn on the cob, fresh or canned
- 20 gram Ginger fresh or pickled
- Herbs fresh chopped
- 4 pieces Green peas young, untreated, fresh or frozen
- Soy sauce to taste
- Red hot pepper to taste
- 1 tablespoon Rice wine
- Vinegar rice, or lemon to taste
- Vegetable oil
- Olive oil
Ingredients
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|
Instructions
- Soak the mushrooms; cut vegetables: garlic, ginger - finely, carrots - large strips, mushrooms cut lengthwise into 4 parts, corn on the cob - into 3 parts.
- In a saucepan with vegetable oil, fry garlic, carrots, mushrooms, corn cobs, hot pepper - 5-10 minutes.
- Add the hot broth, mushrooms and cook for 10-15 minutes, add the leek, cut into thick rings, and cook for another 5 minutes.
- Add soy sauce, rice wine, rice vinegar (or lemon juice). If desired, you can add 1 teaspoon of brown sugar, bring to a boil.
- Add the greens.
- Pour on plates, if desired, add a few drops of sesame oil and a slice of lemon.
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