- 50 gr mushrooms
- A piece of Chinese cabbage
- 1 Carrot
- Half onion
- 1 Piece of red, green, yellow pepper
- 3 Teaspoons BATAN garlic salt
- Salt to taste
- Soy sauce to taste
- A dash dry white wine
- 50 ml soft olive oil
We clean and chop all the ingredients and cut them into strips, as thick julienne.
In a deep pan heat the oil to the fire. When it is very hot we put all the chopped vegetables at the same time we throw the teaspoons of BATAN garlic salt.
We saute while stirring a couple of minutes, salting (carefully because then we will add soy) and put the wine. Without stopping remover we keep on fire another couple of minutes.
In what it takes to evaporate the alcohol, we must remove the plate from the fire. Vegetables should be whole, al dente. At the time of serving, we water with a little soy sauce.