Vegetable wok with chilli-ginger marinade and fragrant rice

Name: Vegetable wok with chilli-ginger marinade and fragrant rice
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 glass (330 g) Bamboo shoots in strips; 1 (approx. 1 kg) Pointed cabbage; 250 g Leeks (leek); 1 red pepper; 1 piece(s) (approx. 20 g) Ginger; 1 chili pepper; 200 ml Orange juice (freshly squeezed); 1 TEASPOON Palm sugar (or brown sugar); 4-6 Tbsp Soy sauce; 250 g Jasmine rice; 7-10 Tbsp Salt; 4 TABLESPOONS Cashew nuts; 2-3 TABLESPOONS Oil; 4 Stem(s) Coriander

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 glass (330 g) Bamboo shoots in strips
1 (approx. 1 kg) Pointed cabbage
250 g Leeks (leek)
1 red pepper
1 piece(s) (approx. 20 g) Ginger
1 chili pepper
200 ml Orange juice (freshly squeezed)
1 TEASPOON Palm sugar (or brown sugar)
4-6 Tbsp Soy sauce
250 g Jasmine rice
7-10 Tbsp Salt
4 TABLESPOONS Cashew nuts
2-3 TABLESPOONS Oil
4 Stem(s) Coriander

Directions

1
Drain the bamboo. Clean, wash and quarter the pointed cabbage and cut it into pieces from the stalk. Clean, wash and cut leek into rings. Peppers clean, wash and cut into wide strips.
2
For the marinade, peel the ginger and chop very finely. Clean the chilli, cut lengthwise, remove seeds, wash and chop finely. Mix both with orange juice, palm sugar and soy sauce. Cook rice in 1⁄2 l boiling salted water according to package instructions.
3
Roast the cashew nuts in a wok or pan without fat and remove. Heat the oil in the wok. Sauté the pointed cabbage for approx. 5 minutes. Add leek, paprika and bamboo, stir-fry for 4-5 minutes.
4
Add marinade and bring to the boil.
5
Coarsely chop the cashew nuts and fold in. Wash the coriander, shake dry and pluck off the leaves. Arrange everything. Sprinkle with coriander.