Wood mushrooms with carrots

Wood mushrooms in this dish are used fresh, but you can also take dried ones. In this case, they need to be soaked in hot water an hour before the start of cooking (or left in cold water overnight). Then drain the water and continue cooking according to the instructions.

1. We prepare the ingredients:

- wash the wood mushrooms under running water, wipe, cut off the stems, divide the mushrooms into small pieces,

- green onions are washed, dried with a paper towel, finely chopped, we divide its white and green parts, shifting them into different bowls,

- carrots are mine, also dried, cleaned and cut into thin circles,

- wash the Peking cabbage, wet the moisture with a paper towel, cut out the stems, then cut the leaves into squares with a side of about 4-5 cm, and the stems into pieces commensurate with the length of the leaves,

- a piece of ginger root is washed, cleaned and finely chopped,

- wash and dry the peas, cut off the tips, remove the hard part along the seam, opening the pods, which we cut into halves (or even smaller depending on the size of the pods),

- cut tofu into cubes with a side of about 1.5 cm (it is worth noting that tofu should be firm enough not to crumble, otherwise the finished dish may turn into porridge).

2. We put the funchosa in hot water for about 3 to 5 minutes - the noodles should become soft, but still elastic, as if to maintain some hardness inside. Then we drain the water, and put the noodles aside for now. The funchosa itself is practically tasteless, but when it is soaked in the sauce, it will be wonderful!

4. Put a large deep frying pan on medium heat, pour refined vegetable oil into it. When the oil warms up enough, we put the chopped ginger and the chopped white part of the onion into it, and leave the green part to decorate the finished dish. Fry with constant stirring until the onion is soft. In terms of time, it takes no more than 3 minutes.

5. Add cabbage stalks and carrot circles to the pan with ginger and onion. At the same time, dilute the miso paste with water, mix well and pour into a frying pan, bring to a boil. As soon as the liquid in the pan boils, we put the prepared mushrooms and the Peking cabbage leaves cut into squares into it. Also add sesame oil and soy sauce to the pan, mix everything, cover the pan with a lid, and reduce the heat to the very minimum. We cook everything together for 5 minutes.

6. Next, put the funchosa in the pan, add the peas and tofu cubes. Cook for another 5 minutes on the lowest heat. Funchosa should absorb almost all the liquid. If you want to get more sauce, you can add a little more hot water. Towards the end of cooking, we try and add salt, if necessary, mix gently.

Sprinkle the finished dish with chopped green onions and serve with rice or independently.

Bon appetit!