Vegetables with Rice Wine and Soy Sauce

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

2 tablespoon oil, (peanut oil)
Cut 1 red onion (s) into rings
200 g carrot (s), cut into thin slices
200 g zucchini, cut diaonally into slices
1 red pepper (s), cut into strips
1 small Chinese cabbage, cut into strips
200 g bamboo shoot (s), drained
150 g cashew nuts, roasted

For the sauce:

Instructions

Preheat the wok and heat the oil in it.
Stir the onions for 2-3 minutes until they are almost cooked. Now add the carrots, zucchini and paprika strips and fry them for 5 minutes. Now cook the Chinese cabbage and bamboo shoots until the cabbage collapses.
Scatter the cashew nuts over the vegetables. Mix the rice wine, soy sauce, ginger, garlic, cornstarch and tomato paste and pour over the vegetables. Mix well and simmer gently for 2-3 minutes until the sauce thickens.

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