Summary

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:

• 3 tablespoon rice wine
• 3 tablespoon soy sauce, light
• 1 teaspoon ginger, ground
• 1 clove garlic, crushed
• 1 teaspoon cornstarch
• 1 tablespoon tomato paste

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Instructions

1. Preheat the wok and heat the oil in it.
2. 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.
3. 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.