Chinese Cabbage Pan with Roasted Peanuts
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g Chinese cabbae
- 1 red pepper (s)
- 1 piece (s) ginger, as thick as a thumb
- 2 tablespoon peanuts
- 2 tablespoon oil, (sunflower oil)
- 2 tablespoon soy sauce
- 1 teaspoon cornstarch
- 2 tablespoon chives
- a bit salt
Print Recipe
Pin Recipe Instructions
- Clean the Chinese cabbage, cut out the stalk, wash the leaves, drain and cut into bite-sized pieces. Core the pepper and cut lengthways into thin strips. Grate the ginger.
- Heat a large pan or wok on the stove top, briefly toast the peanuts in it until they smell fragrant. Then transfer to a plate to cool down.
- Add the sunflower oil to the pan, add Chinese cabbage and fry carefully for about 3 minutes. Mix the cornstarch with 1/2 cup of water, add to the Chinese cabbage along with the soy sauce and the grated ginger, now also add the paprika strips. Mix everything well and bring to the boil once.
- Finally stir in the chives and peanuts and season with salt to taste.
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