Chinese cabbage Asian style

Ingredients for 2 servings:

• 6 leaves of Chinese cabbage
• 1 liter of water, hot
• 2 tbsp salt
• 1 small carrot(s)
• 1 bell pepper(s), red
• 2 spring onions
• 1 chili pepper(s), fresh, red, hot
• 2 cm ginger root
• 2 garlic cloves
• 3 Soy sauce, light
• 2 tbsp rice vinegar
• 2 tbsp oyster sauce
• 1 tbsp sesame seeds, roasted
• 1 tbsp potato starch
• 2 tbsp sesame oil, roasted
• 2 tbsp peanut oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Cut the Chinese cabbage into bite-sized pieces and let it simmer in hot, salted water for about 30 minutes. Rinse under cold running water and drain well in a sieve. Meanwhile, slice the carrot and red bell pepper. Cut the spring onions into small rolls and finely slice the hot chili pepper. Finely chop the garlic and peeled ginger. Toast the sesame seeds in a small pan over medium heat without any fat, stirring occasionally. Caution: Sesame seeds burn very quickly, so stay with them! In a small bowl, mix together the soy sauce, vinegar, oyster sauce, and potato flour and set aside. Heat the peanut oil in a pan. Sauté the ginger and garlic. Then add the chili and spring onions, followed by the remaining vegetables about 1 minute later. Simmer gently for a few minutes, then stir in the sauce, adding a little water if needed. Season with sesame oil and sprinkle over the toasted sesame seeds. A very tasty dish that tastes great both hot and cold.