Chinese cabbage stew with coconut milk

Ingredients for 3 servings:

• 2 tbsp oil
• 1 medium-sized onion(s), diced
• 2 clove(s) garlic, squeezed
• 3 cm ginger, squeezed
• 2 spring onions, cut into rings
• 1 small carrot(s), thinly sliced
• 3 medium-sized potatoes, diced
• 1 small Chinese cabbage, cut into strips
• 3 tsp, heaped vegetable stock, granulated
• 250 ml water, hot
• 400 ml coconut milk
• 3 tbsp sweet chili sauce
• 2 tbsp soy sauce
• 2 tbsp Worcestershire sauce
• 3 dashes lemon juice
• salt and pepper
• 1 tsp, leveled turmeric
• 1 tsp, leveled Chinese spice

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Asian-inspired

Heat the oil in a pan. Sauté the onion, garlic, ginger, and spring onions. Add the carrot, potatoes, and Chinese cabbage, mix, and fry for about 3 minutes. Add the stock powder and water, stir, and simmer uncovered for 20 minutes. Stir in the coconut milk and simmer uncovered for about 10 minutes. Meanwhile, season with sweet chili sauce, soy sauce, Worcestershire sauce, and lemon juice. Season to taste with salt, pepper, turmeric, and Chinese spice.