John Myers
Contents
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Ingredients
For the Cap Cay:
- 1 medium sized Potato, waxy
- 300 g Water
- 6 g Vegetable broth, Kraft bouillon
- 1 smaller Broccoli, fresh
- 50 g Carrots
- 1 White cabbage leaf, large
- 2 small Kailan
- 10 g Ginger, fresh or frozen
For the soup:
- 2 tbsp Sunflower oil
- 2 tbsp Soy sauce, light
Instructions
- Wash, peel and chop the potatoes. Heat the water, dissolve the vegetable stock in it and cook the potato pieces al dente for 20 minutes. Strain and keep the broth. Wash, clean and chop the remaining vegetables.
- Heat the sunflower oil in the wok. Add all vegetable ingredients and stir-fry for 3 minutes. Deglaze with the vegetable stock. Mix in the soy sauce, season with salt and pepper, black, fresh from the mill. Spread on the serving bowls, serve warm and enjoy.
