200 g fresh shiitake mushrooms, 200 g oyster mushrooms, 200 g king oyster mushrooms, 500 g Chinese cabbage, 2 carrots, 1 bunch of spring onions, 2 sticks of celery, 5 tomatoes, 1 green chili pepper, 1 piece of fresh ginger, 2 cloves of garlic, 250 g fillet of beef in thin slices, 4 tblsp. sunflower oil, 100 ml tomato juice, Sea salt and pepper, 1 tblsp. black bean paste, 1 tsp. sugar, Soy sauce,
Cut away the stalks of the mushrooms. Cut the heads into small strips. Clean the oyster mushrooms and king oyster mushrooms and cut them into strips. Clean the Chinese cabbage and, without the stalk, cut it into strips. Peel the carrots and cut them into fine slices.
Remove the dark green part from the springonions. Separate the sticks of celery. Chop up both sticks finely. Remove the tomatoes from the stalk, immerse them briefly into boiling water, dip in cold water, remove the skins and seeds and cut in strips. Cut the chili pepper into fine rings, with or without the spicy seeds. Peel the ginger and cut it finely. Peel the garlic and cut it into small pieces. Cut the fillet of beef into thin strips. Heat the oil in the wok. First put the meat in the wok, brown it briefly and then take it out again. Then place the carrots and celery in the hot oil and fry them for 5 minutes, stirring all the time. Stir in the mushrooms and the other vegetables, plus the chili pepper, ginger, garlic, tomato juice, sea salt and pepper and let all this simmer for a few minutes. Add the strips of meat, the bean paste, sugar and a little soy sauce and mix well.
