Vegetable Wok Recipe with Black Garlic, Chili, and Garlic

For 4 people:

• 2 zucchini
• 2 bell peppers
• 100g wood ear mushrooms
• 1/2 Napa cabbage
• 30g ginger
• 50g bean sprouts
• 200 ml coconut milk
• 1 organic black garlic seasoning pencil
• 1 edible chili and garlic seasoning pencil to sharpen

1. Slice all the vegetables.
2. Put a spoonful of coconut oil in the wok.
3. Add the bell peppers and zucchini and cook for 10 minutes, stirring regularly.
4. Rehydrate the wood ear mushrooms and grate the ginger.
5. Add the cabbage and mushrooms to the wok.
6. Deglaze with soy sauce and add the bean sprouts.
7. Pour in the coconut milk and let it reduce for a few minutes.
8. Serve hot with a bowl of rice and the Chili and garlic or Black garlic seasoning to sharpen.