Summary

Ingredients

• 100 g white cabbae
• 100 g beans, reen
• 100 g cauliflower
• 100 g carrot (s)
• 100 g bean sprouts
• 1 bell pepper (s), green
• 2 onions)
• 2 cloves garlic)
• liter ⅛ chicken broth
• 1 teaspoon ginger powder
• 1 teaspoon coriander powder
• 1 teaspoon soy sauce
• 0.25 liter ¼ coconut milk
• Salt and pepper, black

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Instructions

1. Clean and wash the white cabbage and cut into fine strips. Clean and wash the beans and chop them up to taste (3 - 4 cm). Divide the cauliflower into florets, peel the carrots and cut into fine strips.
2. Clean, wash and drain the bean sprouts. Halve, core, wash and cut the pepper into diamonds. Peel and finely chop the onions and garlic cloves.
3. Bring the vegetables together with the chicken stock and the spices to the boil and cook for 15 minutes. Add the coconut milk while stirring and let it get hot, arrange and serve.