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Wok-fried vegetables with pointed cabbage, peppers and carrots

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Ingredients for 2 servings:

  • 1 tbsp oil
  • 1 piece(s) ginger root
  • 2 cloves garlic
  • ½ chili pepper(s), dried
  • 2 carrots
  • 1 bell pepper(s)
  • ½ pointed cabbage
  • 2 tbsp sesame, more or less to taste
  • 1 dash of soy sauce

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

slightly spicy

Heat oil in a wok. Add finely chopped ginger, garlic, and chili and fry. Add finely chopped carrots, bell peppers, and pointed cabbage to the fried spices. Once the vegetables are tender, remove them from the wok. Add a little more oil to the wok and toast the sesame seeds. Then return the vegetables to the wok. Season with soy sauce and let stand on the heat until everything is warm. Rice goes well with it.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Wok-fried vegetables with pointed cabbage, peppers and carrots

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