A bean recipe for every taste:
This colorful plate of sautéed vegetables gains even more appeal from the fine sauce of sesame paste and vinegar. The dish can be prepared in advance and also loses little of its crunchy texture for a night in the refrigerator.
Lightly squeeze the mushrooms and cut them into fine narrow strips.
Cut the cucumber into thin slices, mix with the salt and leave for 15-20 min to draw water. Drain well.
Cut the carrots into thin slices, mix with 1 teaspoon of salt and leave for 15-half hours. Drain well.
Cut the bell bell pepper into thin strips.
Cook the vinaigrette: Stir the sesame paste with half the water in one direction, making it thicker. Stir in the rest of the water, repeatedly thinning it. Fold in the vinegar drop by drop, then the salt and pepper.
Heat the wok over high heat. Pour in 4 tablespoons of the oil and toss. Sauté the white scallions, then stir in the mushrooms and peppers and pan-fry briefly. Now add the carrots and the bean sprouts. With the wok spatula lift the whole thing well and pan fry for 2 minutes. The vegetables should still be nice and crunchy. Mix in the green scallions, remove from heat and pour onto a plate to cool. If water has formed, drain.
Heat a large frying pan to
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