Hot Asia Dish

#1

vegetarian

main course

medium

Hubertus Tzschirner

INGREDIENTS FOR 4 PERSONS

• 8 tbsp. sesame oil
• 2 red onions
• 100 g king oyster mushrooms
• 100 g shiitake mushrooms
• 100 g wild broccoli
• 100 g sugar snap peas, halved
• 2 bell peppers (yellow and red)
• 3 carrots (yellow, purple, orange)
• 1/2 garlic clove
• 1 red Thai chilli
• 200g chicken breast (alternatives for vegetarians: tofu or 140 g Vegini cubes)
• 2 tbsp. cashew kernels, roasted
• 8 tbsp. Tomami Umami
• Juice of one lime
• Soy sauce
• 2 handfuls baby chard
• Fresh coriander
• 400 g mie noodles

INSTRUCTIONS

Cut the red onions in half, then into strips. Fry the mushrooms and cut into slices. Cut the broccoli into bite-size pieces. Cut the peppers into strips. Cut the carrots in half, then into slices. Halve the sugar snaps. Finely chop the garlic and the chilli into fine rings. Sear in sesame oil in the hot wok. Cut the chicken breast into bite-sized pieces and fry until they change colour (vegetarian alternatives: tofu or Vegini cubes). Add the roasted cashew nuts and deglaze with Tomami Umami. Reduce the heat, season with lime juice and soya sauce, add the baby chard and coarsely plucked coriander; leave to cool briefly. Serve with mie noodles.
A Tomami recipe by Hubertus Tzschirner.