Klausi's Chinese cabbage vegetables

Ingredients for 2 servings:

• 125 g oyster mushrooms
• 8 leaves of Chinese cabbage
• 1 large onion(s), red
• 1 pepper, fresh
• 1 piece(s) ginger, approx. 3 cm
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• ½ bunch of spring onions
• 3 garlic cloves
• 1 tbsp, heaped curry paste, red
• 200 ml vegetable stock
• 3 tbsp sweet chili sauce
• 3 tbsp sesame oil for frying
• possibly sauce thickener

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 11 minutes; Total time approx. 41 minutes

vegetarian

Peel the onion, halve it, and slice it into rings. Clean the bell pepper and slice it into pieces. Separate 8 leaves from the Chinese cabbage. Remove the white ribs and then slice them into pieces. Cut the green parts into strips. Cut the chili peppers into rings. Peel the ginger and garlic and slice them into small pieces. Slice the spring onions into rings. Clean the oyster mushrooms and slice them into strips. Heat the wok and add the oil. Sauté the onions. Add the Chinese cabbage ribs and a little vegetable stock and sauté for 3 minutes. Now sauté the garlic, ginger, chili peppers, and bell peppers for 3 minutes. Add the oyster mushrooms and spring onions and sauté for another 3 minutes. Now add the Chinese cabbage leaves and heat briefly. Add the remaining vegetable stock, as well as the curry paste and the sweet chili sauce. If desired, add a little sauce thickener and bring to a boil. Season the vegetables to taste. Basmati rice goes well with this.