Chop the leaves of the Kailan.

Cut the spring onion, shallot and stem of the Kailan into rings.

Cut the Choy Sam into 10 cm strips.

Cut the bottom of the chanterelle stems.

Deep fry the Kailan leaves for 30 seconds at 170 degrees.

Sprinkle with salt.

Stir fry the sugar snaps 8 to 10 minutes.

Boil 1,5 litres of water with a vegetable stock cube.

Fry the chanterelles 3 to 4 minutes.

Add the stock to the chanterelles.

Place the Cordy Cepes in the middle of a deep plate.

Place the Sugar Snaps, Kailan stem, Choy Sam and spring onion around it.

Sprinkle with shallot shavings.

Pour the broth with chanterelles over the vegetables in the deep plate.

Finally, add the fried Kailan leaf.

Enjoy your meal!