Chinese cabbage and mushrooms on rice

Ingredients for 4 servings:

• 250g basmati
• 1 piece(s) of ginger root, approx. 3 cm
• 2 cloves garlic
• 2 onions
• 2 carrots
• 1 tbsp oil
• 250 g mushrooms
• 1 ½ kg Chinese cabbage
• 1 ½ liters vegetable broth (instant)
• 2 tbsp soy sauce
• n. B. Spice mix, China-
• e.g. cayenne pepper
• some parsley

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

stew

Finely chop the ginger and garlic. Dice the carrots and onions. Slice the mushrooms. Cut out the large ribs from the Chinese cabbage. Cut the cabbage leaves into strips. Preparation: Cook the rice according to the instructions. Drain the water and keep warm. Heat the vegetable stock and keep hot. Heat the oil in a saucepan. Sauté the ginger, garlic, carrots, and onions over medium heat until the onions are translucent. Add the mushrooms and sauté briefly. Add the cabbage and pour the hot stock over them, stirring until the cabbage has slightly wilted. Season with soy sauce and the spices to taste. Simmer for 5 minutes. Ladle the rice into preheated plates or soup bowls in portions. Pour over the vegetables and stock.