Chop Suey with white cabbage

Ingredients for 4 servings:

• 750 g white cabbage
• 250 g carrot(s)
• 250 g mushrooms, small
• 100 g onion(s)
• 2 garlic cloves
• 10 g ginger
• 500 g pork schnitzel
• 5 tbsp oil
• 6 tbsp soy sauce
• pepper
• 1 pinch(s) of sugar
• 2 tbsp sauce thickener, dark
• 1 bunch of chives
• ¼ liter of water

Instructions

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

Remove the outer leaves of the white cabbage and use for another purpose (e.g. for cabbage rolls). Quarter the cabbage, remove the stalk, and cut the quarters into 1 cm wide strips. Trim and wash the carrots and cut into even, fine strips. Wash, trim, and quarter the mushrooms under running water. Peel the onions, halve them, and cut them lengthwise into fine strips. Peel the garlic cloves, peel the ginger, and chop both. Cut the pork escalopes crosswise into thin strips. Heat 2 tablespoons of oil in a shallow pan. Fry the meat in batches until light brown, then set aside. Add the remaining oil to the pan, add the onions, and cook until translucent. Press in the garlic cloves, add the white cabbage, and stir in. Pour in 1/4 l of water and cook everything for 15 minutes. Now add the carrots, mushrooms, and meat and cook for a further 5–10 minutes. The vegetables should still be firm to the bite. Season the chop suey with soy sauce, pepper, sugar, and ginger. If desired, add a sauce thickener to the broth and bring to a boil briefly. Finely chop the chives and scatter them over the top. Serve with rice. Per serving, approximately 31 g protein, 23 g fat, 20 g carbohydrates = 431 kcal (1805 kJ).