Wok vegetables and mushrooms
3 tbsp vegetable oil
1 tsp garlic paste
2 tsp chopped ginger
200 g brown champignons
200 g shiitake mushrooms (or ceps, chanterelles or other edible mushrooms)
100 g snap peas
leek or spring onion
3 tbsp oyster sauce
1–2 tsp soy sauce
2 tsp lemon juice
1/2 cucumber
fresh parsley
Cut the mushrooms and snap peas into slices and slice the onion very thinly. Remove the cucumber seeds and cut the cucumber into dices.
Heat some oil in a wok and add garlic paste and ginger. After a short while, add the vegetables and mushrooms. Stir-fry for 5–10 minutes. Season with oyster and soy sauces and lemon juice. Add the cucumber dices, heat up and garnish with parsley just before serving.
Serve the wok with rice or noodles or as a side-dish with fish or meat.