Have fun preparing this mushroom dish!
Preparation (about half an hour):
Mix well apple juice with honey, tomato ketchup, light soy sauce, chili rolls and lime juice.
Cut the broccoli roses into small pieces and clean them. Remove the peel from the radish, carrot and onion and then clean the fennel and Chinese cabbage. Cut all the vegetables into coarse strips. Scrape shiitake mushrooms with kitchen paper and cut in half.
Cut the flesh into leaves. Crush star anise, coriander and cardamom coarsely in a mortar and mix with the meat. Drizzle with a little oil and lightly marinate. Now briefly fry the meat in hot peanut oil in the wok and then push the meat to the edge. Sauté all the vegetables, except Chinese cabbage, in the middle. Add the mushrooms, add garlic and ginger, pour sweet and sour sauce and stir well. Now add the Chinese cabbage, cook until al dente and season with salt and pepper. Season with red curry and arrange in a deep plate.