Chop Suey with mushrooms

• 300g sliced white cabbage
• 100g green beans
• 1 large carrot
• 150g mushrooms
• ½ can of bamboo shoots
• 1 tbsp. (groundnut) oil
• 1 large onion
• 1 clove garlic
• ½ red pepper
• 2 tsp. djahé (ginger powder)
• 2½ dl chicken broth (2½dl water and ½ chicken broth tablet)
• about 3 tablespoons. sweet soy sauce
• 300g cooked chicken
• 1 tbsp. corn starch
• 100g bean sprouts
• a few twigs of celery
• salt
• pepper

Clean all the vegetables. Cut the beans in pieces, dice the carrot, slice the mushrooms and cut the bamboo shoots into thin strips. Heat the oil in the wok and stir-fry the peeled, minced onion. Add the minced garlic and the finely cut red pepper (without seeds), together with the ginger powder. Add the cut cabbage, green beans and carrot and stir-fry these for about 4-5 min. Add the mushrooms with the broth and stir-fry for another 3 minutes on high heat. Add soy sauce according to taste. Heat the strips of bamboo a little while. Move the mixture to one side of the wok and bind the moisture with the corn starch which has been mixed with 2 tbsps. of water. Stir everything well, combine the bean sprouts in the mix and garnish with the finely cut sprigs of celery. Serve with white rice or noodles.