Chinese cabbage from the wok

Ingredients for 2 servings:

• 100 g rice (wild rice mix)
• 50 g lentils, red
• ½ Chinese cabbage, cut into fine strips
• 300 g broccoli, cut into small florets
• 150 g mushrooms, quartered
• 1 garlic clove(s), finely chopped
• 2 tbsp oil (sesame oil)
• 100 ml vegetable stock
• 100 ml coconut milk
• 1 tsp curry paste, yellow
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

vegan

Cook the wild rice mixture and lentils separately. Blanch the broccoli florets. Heat the oil in a wok. Add the garlic and curry paste and sauté. Then add the broccoli, Chinese cabbage, and mushrooms and sauté for 5 minutes. Pour in the vegetable stock and coconut milk and cook for another 5 minutes, until the vegetables are tender. Season with salt and pepper. Stir in the wild rice and lentils and let them marinate briefly.