Ekofungi’s Ragù Mix

This ragù — smooth, with rich onion character — will help you get the most out of meal times. HINT: For a perfect winter dish, mix bitter greens and deep deliciousness of sweet carrots. Bon Appétit!

Ingredients: Dried champignon, dried carrot, dried onion, dried cabbage, dried red pepper, dried green pepper, dried zucchini

A Foodie’s Delight: Chinese Ragù Recipe

Cut the meat into squares, add cornstarch, soy sauce and cognac, and leave it in the fridge for about 30 minutes.

Meantime, prepare the vegetables by pouring it with hot water (10 times the amount of the vegetables), and leave it  for 5 minutes. Season it to taste. Finally, separate it from the water.

Fry the meat (without the marinade) in wok with 2-3 tbsp of oil. When it is ready, put it back in marinade. In another wok fry the vegetables and stir constantly. Season it with salt. When it is finished add fried meat with the marinade, and stir it vigorously for additional 2-3 minutes. Season to taste and add in peanuts and sesame. Garnish with chopped coriander and serve it with rice.

Another approach:

The preparation method is the same except that pork or beef can be used instead of chicken meat. Leave out peanuts and soy sauce. Garnish with parsley and serve with homemade pasta or boiled potatoes.

Ekofungi’s Ragù mix (1 pack)
Chicken breast (400 g)
Soya sauce (optional, 3-4 tbsp)
Cognac (3/4 shot glass/30 ml)
Cornstarch (3-4 tbsp)
Sunflower oil (several tbsp.)
Fried peanuts (50 g)
Fried sesame (2 tbsp)
Chopped corriander