Summary

Ingredients

• 250 g Chinese cabbae
• 1 red pepper (s)
• 1 bunch spring onion (s)
• 3 tablespoon peanut oil or wok oil
• 4 teaspoon curry paste, green
• 400 ml coconut milk
• 180 g baby corn, approx. 1 lass
• 350 g veetables (wok veetables china style)
• 1 teaspoon five-spice powder
• 1 teaspoon lemongrass
• 2 tablespoon soy sauce

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Instructions

1. Wash the Chinese cabbage and paprika and cut both into 2 cm diamonds. Cut the green part of the spring onions into rings, quarter the white part lengthways.
2. Now heat the oil in the wok and briefly sweat the curry paste and then the white parts of the spring onions and the peppers. Add coconut milk and simmer briefly. Drain the corn and add with the wok vegetables.
3. Season to taste with five-spice powder, lemongrass and soy sauce, briefly bring to the boil again. Finally, spread the green onion rings over the top.
4. I recommend jasmine rice as a side dish.
5. The wok vegetables can be frozen or, of course, freshly put together, depending on your preference.
6. Tip:
7. Instead of soy sauce, you can also use fish or oyster sauce, but then the dish is no longer vegetarian.