Sharp savoy cabbage pan

Name: Sharp savoy cabbage pan
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 3 colourful peppers; 100 g Shiitake mushrooms; 1/2 (approx. 600 g) Head Savoy cabbage; 250 g Long grain rice; 7-10 Tbsp Salt; 1 walnut-sized piece of ginger tuber; 50 g Cashew nuts; 3 TABLESPOONS Sesame Oil; 200 ml Asian sauce; 1-2 TEASPOONS Sambal Oelek; 7-10 Tbsp Chillies

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

3 colourful peppers
100 g Shiitake mushrooms
1/2 (approx. 600 g) Head Savoy cabbage
250 g Long grain rice
7-10 Tbsp Salt
1 walnut-sized piece of ginger tuber
50 g Cashew nuts
3 TABLESPOONS Sesame Oil
200 ml Asian sauce
1-2 TEASPOONS Sambal Oelek
7-10 Tbsp Chillies

Directions

1
Clean and wash the peppers and mushrooms and cut them into fine strips. Clean savoy cabbage, cut into slices, remove stalk. Wash cabbage and cut into strips. Prepare rice in boiling salted water according to instructions on the packet.
2
Peel and finely chop the ginger. Fry cashew nuts and mushrooms briefly in a hot wok, remove. Heat the oil in the wok. Sauté the ginger briefly. Add paprika and savoy cabbage and fry over high heat for about 7 minutes, turning.
3
Add the Asian sauce, mushrooms and cashew nuts, heat briefly. Season to taste with salt and Sambal Oelek. Serve garnished with chilli. Serve with extra rice.