Summary

Ingredients

• 2 bunch carrot (s)
• 2 tablespoon oil (germ oil)
• 1 head Chinese cabbage, approx. kg
• 0.5 liter ½ milk
• 8 tablespoon sauce thickener
• salt and pepper
• 5 tablespoon cashew nuts, roasted

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Instructions

1. Wash, peel and slice the carrots and fry them in the hot oil in a saucepan. Wash the Chinese cabbage, cut into fine strips, add and fry briefly. Pour in 1/2 liter of water and milk and cook the vegetables al dente. Stir in the sauce thickener for vegetables and let everything cook for a minute. Season the vegetables with salt and pepper and serve sprinkled with cashew nuts.
2. Boiled potatoes taste good with it.