Vegetarian white cabbage wok vegetables

Name: Vegetarian white cabbage wok vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g White cabbage (about 1/3 head); 3 Carrots; 1 Stalk leek (leek); 1 can(s) (234 ml) Pineapple dessert pieces; 3 TABLESPOONS Sesame Oil; 1 TEASPOON Sambal Oelek; 3 TABLESPOONS Soy sauce; 1 coated Tsp Cornstarch; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 40 g roasted peanut kernels

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g White cabbage (about 1/3 head)
3 Carrots
1 Stalk leek (leek)
1 can(s) (234 ml) Pineapple dessert pieces
3 TABLESPOONS Sesame Oil
1 TEASPOON Sambal Oelek
3 TABLESPOONS Soy sauce
1 coated Tsp Cornstarch
7-10 Tbsp Salt
7-10 Tbsp Pepper
40 g roasted peanut kernels

Directions

1
Clean, wash and cut the white cabbage into strips. Peel carrots and cut into sticks Clean leek, wash and cut into rings. Pour the pineapple onto a sieve and collect the juice. Heat oil in a wok. Fry cabbage and carrots for about 5 minutes. Add the leek and half of the pineapple pieces to the cabbage.
2
Mix Sambal Oelek, soy sauce, 6 tablespoons pineapple juice, 6 tablespoons water and starch. Add to the cabbage and bring to the boil while stirring. Season to taste with salt and pepper. Arrange white cabbage wok vegetables in bowls. Coarsely chop the peanuts and sprinkle over the wok vegetables. Serve with rice