Chinese cabbage and sweet potato stew

Ingredients for 6 servings:

• 250 g Chinese cabbage
• 300 g carrot(s)
• 300 g zucchini
• 400 g sweet potatoes
• 500 g bell pepper(s), orange, yellow, red
• 40 g ginger
• 2 tbsp red curry paste
• 3 garlic cloves
• 1 onion(s)
• 1 pepper, green
• 2 tbsp soy sauce, light
• 2 tbsp chili sauce, sweet
• 2 tbsp lemon juice
• 1 orange(s), juice
• 1 tbsp, heaped orange marmalade with zest
• 1 tbsp vinegar (mango vinegar)
• 2 tbsp peanut oil
• 100 ml chicken broth

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Cut the Chinese cabbage into bite-sized strips, wash, spin dry, and set aside. Peel the carrots, zucchini, and sweet potatoes and cut into 5 mm cubes. Wash the bell peppers, remove the core and membranes, and cut into 1 cm pieces. Wash the chili peppers and cut into thin rings. Remove the seeds depending on how spicy you want them. Peel and finely dice the ginger, garlic, and onions. Heat the oil in a wok or deep frying pan. Fry the curry paste in the hot oil until fragrant. Then add the ginger, garlic, and onion mixture and fry. Add the potatoes and carrots and fry. Add the chicken stock and simmer for 10 minutes. Add the chili peppers and bell peppers to the wok and simmer for a further 10 minutes. Meanwhile, juice the orange and mix with the chili sauce, soy sauce, lemon juice, mango vinegar, and orange marmalade to make a sauce. Add the Chinese cabbage to the wok and let it wilt. Now add the sauce, bring to a boil, and reduce, thickening with a little cornstarch if desired. Season with soy and chili sauce. Serve with mie noodles or basmati rice.