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🍽️ Vegan Chinese Cabbage Stir-fry

400 kcal · 30 min · 4 servings

Ingredients

• Basmati rice 300 g
• Salt pinch
• Chinese cabbage 1 pc.
• onions, yellow 1 pc.
• garlic cloves 1 pc.
• ginger, fresh 20 g
• spring onions 2 pc.
• mushrooms, brown 200 g
• oil 2 tbsp
• chili, ground 0.5 tsp
• pepper, black ground 1 tbsp
• soy sauce 2 tbsp

Instructions

1. 1. Put the rice into a pot.
2. 2. Pour in about 700 milliliters of salted water.
3. 3. Bring the water to a boil.
4. 4. Cover the pot.
5. 5. Let the rice cook until soft for about 12 minutes.
6. 6. Cut the Chinese cabbage into eighths.
7. 7. Remove the hard core from the Chinese cabbage.
8. 8. Wash the Chinese cabbage.
9. 9. Spin the Chinese cabbage dry.
10. 10. Halve the onion.
11. 11. Peel the onion.
12. 12. Cut the onion into thin strips.
13. 13. Peel the garlic.
14. 14. Finely chop the garlic.
15. 15. Peel the ginger.
16. 16. Finely chop the ginger.
17. 17. Wash the spring onions.
18. 18. Shake the spring onions dry.
19. 19. Remove the root ends of the spring onions.
20. 20. Cut the spring onions into 4-centimeter pieces.
21. 21. Clean the mushrooms with kitchen paper if necessary.
22. 22. Cut the mushrooms into small cubes.
23. 23. Heat oil in a frying pan over medium heat.
24. 24. Sauté the onions in it until translucent for about 2 minutes.
25. 25. Add the mushrooms.
26. 26. Fry the mushrooms until golden brown for about 5 minutes.
27. 27. Add the ginger.
28. 28. Add the spring onions.
29. 29. Add the garlic.
30. 30. Add the chili.
31. 31. Toast the ingredients for about 1 minute.
32. 32. Add the Chinese cabbage.
33. 33. Deglaze with 250 milliliters of water.
34. 34. Let the Chinese cabbage pan simmer for about 10 minutes.
35. 35. Season with salt.
36. 36. Season with pepper.
37. 37. Season with soy sauce.
38. 38. Plate the rice.
39. 39. Top with the Chinese cabbage stir-fry.
40. 40. Serve the dish.

Nutrition per serving

• kcal: 400
• Protein: 11 g · Fett/Fat: 12 g · Carbs: 62 g