Stir-Fried and Simmered Vegetables With Mushrooms and Konnyaku

• 200 grams Shirataki noodles (ito-konnyaku)
• 60 grams Shimeji mushrooms
• 60 grams Enoki mushrooms
• 60 grams Bean sprouts
• 30 grams Carrot
• 100 grams Chinese cabbage
• 1 Green onions
• 2 tsp each @ Chinese soup stock, soy sauce
• 1 tsp each @ Miso, sake
• 1 dash each @ Doubanjiang spicy bean paste, grated ginger
• 1 dash each Salt and pepper

1. Parboil the shirataki noodles and drain.
2. Finely shred the carrot and cabbage.
3. Take the stringy roots off the bean sprouts.
4. Shred the mushrooms.
5. Put all the ingredients from Step 1 into a frying pan and turn on the heat.
6. Put on a lid and steam-cook over low heat for 1 to 2 minutes.
7. When the vegetables have wilted, add the @ seasoning ingredients.
8. Turn up the heat to medium-high, and stir fry to evaporate the moisture and distribute the flavors.
9. Taste, and add salt and pepper if needed.

noodles, mushrooms, enoki mushrooms, sprouts, carrot, chinese cabbage, green onions, chinese soup, bean paste, salt

Taken from cookpad.com/us/recipes/168545-stir-fried-and-simmered-vegetables-with-mushrooms-and-konnyaku (may not work)