Asian cabbage and vegetable wok

Ingredients for 4 servings:

• ½ head of white cabbage
• 1 small onion(s)
• 1 spring onion(s)
• 2 cloves garlic
• 2 large carrots
• 2 bell peppers, red and yellow
• 1 cup mushrooms
• 1 tbsp oil
• Water
• Soy sauce
• salt and pepper
• 1 tsp curry powder
• 300 g pasta, vegan, or rice

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Prepare noodles or rice according to the package instructions. Finely chop the onion. Crush the garlic, slice the spring onions into rings. Peel the carrots and slice them thinly. Finely grate the cabbage. Trim the bell peppers and cut them into diamond-shaped pieces. Slice the mushrooms. In a wok or large pan, sauté the onion, garlic, and spring onions with a little oil. Add the vegetables according to the cooking time. First the carrots, then the cabbage, bell peppers, and finally the mushrooms. Before adding the cabbage, deglaze with a little water and several dashes of soy sauce. It’s better to add a little liquid gradually to soften the cabbage. Mix in the curry. Season with soy sauce, salt, and pepper. It should become pleasantly acidic. Finally, add the noodles to the pan. This recipe is perfect for using up leftover vegetables from the refrigerator or freezer. Just keep an eye on the cooking time. If you use rice or vegan noodles, this recipe is vegan.