Vegetarian dishes from the wok

Ingredients for 4 servings:

• 250 g Chinese cabbage
• 1 red bell pepper(s)
• 1 bunch of spring onions
• 3 tbsp peanut oil or wok oil
• 4 tsp curry paste, green
• 400 ml coconut milk
• 180 g baby corn, approx. 1 jar
• 350 g vegetables (stir-fried Chinese style)
• 1 tsp five-spice powder
• 1 tsp lemongrass
• 2 tbsp soy sauce

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

with green curry, low in fat and healthy

Wash the Chinese cabbage and bell peppers and cut both into 2 cm diamond-shaped pieces. Slice the green part of the spring onions into rings and quarter the white part lengthwise. Heat the oil in a wok and briefly sauté the curry paste, followed by the white parts of the spring onions and the bell peppers. Add the coconut milk and simmer briefly. Drain the baby corn and add it to the stir-fried vegetables. Season with five-spice powder, lemongrass, and soy sauce, and bring back to a boil briefly. Finally, scatter the green onion rings over the top. I recommend jasmine rice as a side dish. The stir-fried vegetables can be frozen or fresh, depending on your preference. Tip: You can also use fish or oyster sauce instead of soy sauce, but then the dish will no longer be vegetarian.