Spicy white cabbage from the wok

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Clean the leek, cut into rings and wash. Clean, wash and cut the peppers into short strips. Clean the white cabbage and cut the leaves off the stalk. Peel ginger and cut into fine strips

2. 2

   Roast the cashew nuts in a pan without fat for about 4 minutes, turning constantly. Prepare rice in boiling salted water according to package instructions. Drain the bamboo shoots in a sieve

3. 3

   Heat the oil in portions in a wok or large frying pan. Fry the vegetables in the oil for about 3 minutes each. Remove the vegetables from the pan. Add ginger and sambal oelek to the pan and fry briefly in the frying fat. Deglaze with orange juice, bring to the boil and season with soy sauce

4. 4

   Put the vegetables in the wok and turn them in the hot sauce. Coarsely chop the cashew nuts and fold into the rice. Arrange rice and vegetables and garnish with coriander

Nutrition Facts

KCAL
470 kcal

CARBS
63 g

FATS
18 g

PROTEINS
13 g