Vegetables with rice wine and soy sauce

Ingredients for 4 servings:

• 2 tbsp oil (peanut oil)
• 1 onion(s), cut red into rings
• 200 g carrot(s), cut into thin slices
• 200 g zucchini, cut diagonally into slices
• 1 red bell pepper(s), cut into strips
• 1 small Chinese cabbage, cut into strips
• 200 g bamboo shoots, drained
• 150 g cashew nuts, roasted
• 3 tbsp rice wine
• 3 tbsp soy sauce, light
• 1 tsp ground ginger
• 1 garlic clove(s), crushed
• 1 tsp cornstarch
• 1 tbsp tomato paste

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

There are no limits to your imagination when choosing vegetables

Preheat the wok and heat the oil. Stir-fry the onions for 2-3 minutes until almost cooked. Now add the carrots, zucchini, and bell pepper strips and sauté for 5 minutes. Cook the Chinese cabbage and bamboo shoots until the cabbage collapses. Sprinkle the cashews over the vegetables. Combine the rice wine, soy sauce, ginger, garlic, cornstarch, and tomato paste and pour over the vegetables. Mix well and simmer gently for 2-3 minutes until the sauce thickens.