in Recipes

Asia – cabbage from the wok

updated

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Ingredients for 2 servings:

  • 30 g fresh ginger
  • 1 red chili pepper(s)
  • 3 spring onions
  • ¼ pineapple, fresh
  • 300 g sauerkraut
  • butter
  • Sugar
  • 70 ml vegetable stock
  • 100 ml coconut milk, unsweetened
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Sauerkraut with a difference

Heat the butter in a wok and sauté the peeled or trimmed and diced vegetables. Add the diced pineapple and sauerkraut, sprinkle with sugar, and sauté briefly. Then add the broth and coconut milk and simmer uncovered for 15 minutes, stirring occasionally. Season with salt and pepper. Tip: Fried chicken breast fillet goes very well with this dish!

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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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