Crisp white cabbage from the wok
easy
40 mins
40 mins
Ingredients
- 7-10 Tbsp - 1 stick of leek (leek)
- 7-10 Tbsp - 1 red pepper
- 7-10 Tbsp - 1⁄2 White cabbage (approx. 900 g)
- 7-10 Tbsp - 1 walnut-sized piece (approx. 25 g) Ginger
- 7-10 Tbsp - 1 onion
- 7-10 Tbsp - 1 jar (330 g) Bamboo shoots in strips
- 7-10 Tbsp - 60 g cashew nuts
- 7-10 Tbsp - Salt
- 7-10 Tbsp - 200 g basmati rice
- 7-10 Tbsp - 3-4 Tbsp oil
- 7-10 Tbsp - Pepper
- 7-10 Tbsp - 200 ml orange juice
- 7-10 Tbsp - 5-6 tablespoons soy sauce
- 7-10 Tbsp - approx. 1 tsp Sambal Oelek
- 7-10 Tbsp - Coriander
Directions
- 1
Cleaning and washing vegetables. Cut leek into rings, peppers and white cabbage into bite-sized pieces. Peel ginger and chop finely. Peel and finely chop the onion. Drain the bamboo. Roast the cashew nuts in a pan without fat, remove.
- 2
Boil up just under 1⁄2 l of salted water. Cover the rice and cook over low heat for about 20 minutes.
- 3
Heat the oil in portions in a wok or large frying pan. Sauté the leek, peppers and cabbage in it one after the other for about 3 minutes. Season with salt and pepper. Fry the onion and ginger briefly.
- 4
Place all the vegetables and bamboo in the wok. Add orange juice, soy sauce and Sambal Oelek and simmer everything briefly.
- 5
Coarsely chop the cashew nuts and fold them into the rice. Season vegetables with salt and pepper and arrange them with the cashew rice. Garnish with coriander.
Nutrition Facts
450 kcal
63 g
15 g
13 g
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