John Myers
Asian Vegetables
The perfect asian vegetables recipe with a picture and simple step-by-step instructions.
Seasoning:
- 400 g Pak Choi mustard cabbage
- 3 Carrots
- 125 g Water chestnuts, canned food
- 2 tbsp Rapeseed oil
- 2 Garlic cloves
- 2 cm Fresh ginger
- 1 tbsp Honey
- 3 tbsp Soy sauce sweet
- 1 tsp Seasoned salt from my KB
- 1 tsp Garlic pepper from my KB
- 1 tsp Madras curry
- 1 pinch Szechuan peppercorns
- 1 tsp Chili Sauce (Sambal Oelek)
- 100 ml Water
- Peel shallots and cut into wedges. Cut the white mustard cabbage into 1 cm thick slices. Just cut the green one extra. Peel the carrots and cut into large pieces. Sieve the water chestnuts and rinse with cold water.
- For the seasoning, peel the garlic and ginger and grate finely. Mix well with honey, soy sauce, spices, chili sauce and water.
- Heat the oil in a pan and fry the shallots in it, then add the carrots and stew for 5 minutes on a low heat. Then add the white mustard cabbage and water chestnut and simmer for another 2 minutes. Then add the seasoning and mix everything well.
- Finally add the greens from the cabbage, mix well and, if necessary, bind with e.g. potato starch!
- Goes well with fish, meat or just rice …..
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