Spicy vegetables in coconut sauce

Ingredients for 4 servings:

• 300 g Chinese cabbage
• 1 red bell pepper(s)
• 1 stalk(s) leek
• 250 g sugar snap peas
• 2 carrots
• 150 g mushrooms (shiitake)
• 2 shallots
• 2 cloves garlic
• 2 chili peppers, dried
• 4 tbsp oil (peanut oil)
• 1 can coconut milk (400 ml)
• 1 tbsp lemon juice
• 2 tbsp soy sauce
• 1 pinch of salt

Instructions

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

Cut the Chinese cabbage and bell pepper into thin strips, the leek into 1/2 cm wide rings, and the carrots into thin slices. Remove the stems from the mushrooms and chop finely. Finely chop the shallots and garlic, and crush the chili peppers in a mortar and pestle. Heat the wok and heat the oil until hot. Stir-fry the carrots, leek, and snow peas over high heat for 3 minutes. Add the shiitake mushrooms, shallots, garlic, and chili peppers, and fry for another 2 minutes. Finally, add the bell peppers and Chinese cabbage and cook for about 2 minutes until cooked through. Push the vegetables to the side. Pour the coconut milk into the wok and cook for 2 minutes, then stir in the vegetables. Season to taste with lemon juice, soy sauce, and salt before serving. This goes well with basmati rice or Chinese egg noodles.