A bean recipe for every taste:
Pour water(boiling) over the dried mushrooms and soak. Quarter the Tongu mushrooms, remove the stalk.
Clean the vegetables, cut the carrot into sticks. Cut Chinese cabbage into 2 cm cubes. Unthread pea pods, cut off stalk and flower. Cut onions into rings, bamboo into sticks. Halve mushrooms according to size, cut cauliflower into pieces no larger than a walnut. Cut corn cobs in half lengthwise. Cut bean tips into small pieces.
Heat oil in a wok, add ginger at the beginning, then garlic. Add the chilies, then the firm vegetables and the mushrooms, roast for 2-3 minutes, then add the rest of the vegetables. Add sugar, salt and pepper.
Add the liquid ingredients, bring to a boil, stir for 2 min until the vegetables are cooked but still have up. Decorate with coriander.
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