First, mix the ingredients for the marinade.
Cut the meat into strips and let it soak in the marinade for about 30 minutes.
Soak the mushrooms in warm water for about half an hour.
Cook the long grain rice according to package instructions.
In the meantime, wash and drain the soybean sprouts.
Cut the onions, bamboo, white cabbage and carrots into strips.
Heat oil in a frying pan. Add garlic and ginger.
Now saute the meat and mushrooms in it until soft and remove.
Heat remaining oil in frying pan, add vegetables, sauté briefly.
Add meat, mushrooms and clear soup, bring everything together to boil briefly.
Thicken with cornstarch and season to taste.
Serve with the long grain rice.
Preparation Tip:
Instead of rice wine, you can also use sherry for the marinade. If you can't get shiitake mushrooms, mushrooms are also a good alternative.
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