Asian cabbage pan

Ingredients for 4 servings:

• 500 g white cabbage, finely sliced
• 2 large carrots, cut into fine strips
• 1 small onion(s), diced
• 1 garlic clove(s), chopped
• 1 cm ginger, grated
• 4 tbsp peanut oil
• 1 tbsp sugar
• 6 tbsp soy sauce
• 2 tbsp sriracha sauce
• 250 ml chicken broth
• 200 g rice
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Heat the peanut oil in a large frying pan or wok. Sauté the onions and garlic for 2 minutes. Add the carrots and ginger, sprinkle with sugar, and caramelize for 3 minutes. Deglaze with the soy sauce. Add the white cabbage and sauté with the lid on for 6 minutes, stirring occasionally. Then stir in the sriracha sauce and deglaze with the stock. Simmer on low heat in the covered pan for 10 minutes. Then simmer for another 5 minutes with the pan uncovered. Prepare the rice according to the package instructions or according to your experience. When everything is ready, add the rice to the vegetables and mix. Serve in bowls garnished with parsley or spring onions.