Wok Vegetables with Pointed Cabbage, Bell Pepper and Carrots
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 tablespoon oil
- 1 piece (s) ginger root
- 2 cloves garlic
- 0.5 ½ chilli pepper (s), dried
- 2 carrot (s)
- 1 bell pepper (s)
- 0.5 ½ pointed cabbage
- 2 tablespoon sesame seeds, more or less depending on your taste
- 1 dash soy sauce
Print Recipe
Pin Recipe Instructions
- Heat the oil in the wok. Add the finely chopped ginger, garlic and chilli and fry. Add the carrots, paprika and the pointed cabbage cut into small pieces to the fried spices. When the vegetables are cooked firm to the bite, remove them from the wok. Put a little more oil in the wok and toast the sesame in it. Then put the vegetables back in the wok. Season with soy sauce and let stand on the flame until everything is warm.
- Rice tastes great with it.
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