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Carrot and Chinese cabbage vegetables

updated

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Ingredients for 6 servings:

  • 2 bunch carrots
  • 2 tbsp oil (germ oil)
  • 1 head of Chinese cabbage, approx. 1 kg
  • ½ liter of milk
  • 8 tbsp sauce thickener
  • salt and pepper
  • 5 tbsp cashew nuts, roasted

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash, peel, and slice the carrots, and fry them in hot oil in a pan. Wash the Chinese cabbage, cut it into fine strips, add it, and fry briefly. Add 1/2 liter each of water and milk and cook the vegetables until al dente. Stir in the vegetable thickener and simmer for one minute. Season the vegetables with salt and pepper and serve sprinkled with cashews. Serve with boiled potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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