Chinese Cabbage from Wok
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 100 g rice (wild rice mixture)
- 50 g lentils, red
- 0.5 ½ Chinese cabbage, cut into fine strips
- 300 g broccoli, divided into small florets
- 150 g mushrooms, quartered
- 1 clove (s) garlic, finely chopped
- 2 tablespoon oil (sesame oil)
- 100 ml vegetable stock
- 100 ml coconut milk
- 1 teaspoon curry paste, yellow
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the wild rice mixture and lentils separately. Blanch broccoli florets.
- Heat the oil in the wok. Add garlic and curry paste and sauté in it. Then add broccoli, Chinese cabbage and mushrooms and cook for 5 minutes. Pour in the vegetable stock and coconut milk and cook for another 5 minutes, until the vegetables are cooked through. Season with salt and pepper. Now mix in the wild rice and lentils and let them steep for a moment.
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