Chinese Cabbage and Mushrooms on Rice
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g basmati
- 1 piece (s) ginger root, approx. 3 cm
- 2 cloves garlic
- 2 onions)
- 2 carrot (s)
- 1 tablespoon oil
- 250 g mushrooms
- 1 ½ kg Chinese cabbage
- 1 ½ liter vegetable stock, (instant)
- 2 tablespoon soy sauce
- Spice mixture, China
- Cayenne pepper
- some parsley
Print Recipe
Pin Recipe Instructions
- Finely chop the ginger and garlic. Dice carrots and onions. Cut the mushrooms into slices. Cut out the large ribs from the Chinese cabbage. Cut the cabbage leaves into strips.
- Preparation:
- Cook rice according to instructions. Pour off water and keep warm.
- Heat the vegetable stock and keep it hot.
- Heat the oil in a saucepan.
- Sauté the ginger, garlic, carrots, and onions over medium heat until the onions are translucent. Add the mushrooms and sauté briefly. Add the cabbage and pour the hot broth over it and stir until the cabbage collapses a little. Season with soy sauce and the spices. Let simmer for 5 minutes.
- Place the rice in portions on preheated plates or soup bowls. Pour the vegetables and broth over them.
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