Summary

Ingredients

• 300 g Chinese cabbae
• 1 red pepper (s)
• 1 leek
• 250 g suar snap peas
• 2 carrot (s)
• 150 g mushrooms (Shiitake)
• 2 shallot (s)
• 2 cloves garlic
• 2 chilli pepper (s), dried
• 4 tablespoon oil (peanut oil)
• 1 can coconut milk, (400 ml)
• 1 tablespoon lemon juice
• 2 tablespoon soy sauce
• 1 pinch (s) salt

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Instructions

1. Cut the Chinese cabbage and bell pepper into fine strips, cut the leek into 1/2 cm wide rings and thinly slice the carrots. Remove the mushrooms from the stalks and cut into small pieces.
2. Finely chop the shallots and garlic, grate the chili peppers in a mortar.
3. Heat the wok and let the oil heat up in it. Pan-stir the carrots, leek and sugar snap peas for 3 minutes over a high heat. Add shiitake mushrooms, shallots, garlic and chilli and fry for another 2 minutes. Finally, add the paprika and Chinese cabbage and cook for about 2 minutes.
4. Push the vegetables to the edge. Pour coconut milk into the wok and cook for 2 minutes, then mix in the vegetables.
5. Before serving, season to taste with lemon juice, soy sauce and salt.
6. Basmati rice or Chinese egg noodles go well with it.