Schupfnudeln with Jaroma Cabbage

Summary

Ingredients

• 750 g white cabbae (Jaroma cabbae)
• 1 piece (s) ginger, the size a walnut
• 400 g potato noodles (from the refrierated shelf)
• 1 bunch chives
• 300 g leeks
• 2 cloves garlic)
• 3 tablespoon soy sauce
• 2 tablespoon sherry
• 1 tablespoon vinegar
• 1 teaspoon sugar
• 1 teaspoon, leveled cornstarch
• 5 tablespoon oil
• 2 teaspoons coriander, ground
• 1 pinch (s) salt
• 1 pinch (s) pepper
• 4 tablespoon water

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Instructions

1. An inexpensive surprise dish, a successful culinary mix from China and Bavaria.
2. Wash and clean the cabbage and divide into the individual leaves. Cut the leaves into strips approx. 1/2 cm wide. Wash and clean the leek and cut in half lengthways. Then cut across into strips approx. 1/2 cm wide.
3. Peel and finely chop ginger and garlic, mix 4 tablespoons of water with soy sauce, sherry, vinegar, sugar and cornstarch thoroughly.
4. Heat the wok and let the oil get hot in it. Fry the potato noodles in it with the ground coriander in portions for approx. 5 minutes until golden brown, turning carefully. Take it home and keep it warm
5. Fry the ginger and garlic in the remaining fat for about 1/2 minute. Add the leek strips and stir-fry for approx. 1 min. Now mix in the cabbage and fry for another 2-3 minutes. Pour in the sauce and bring to the boil. Season with salt and pepper. Mix in the potato noodles and cover and let stand for approx. 2 minutes.
6. Wash the chives and cut into rolls, sprinkle on top of the potato noodles. Serve immediately.