Simple, super fast, ideal for the autumn season
Ingredients
Oil
Sliced onion
Garlic clove
Ginger (powder or fresh, crushed)
Carrots (thinly sliced)
Boiled beetroot (diced)
Chinese cabbage (cut into strips)
Vegetable broth for steaming
Soy sauce
if you like: nutmeg, pepper;
Side dish: rice or potatoes
Preparation
Preheat the wok well with oil - I used peanut oil, any other oil will work
First fry the carrots a little,
then add onions, garlic, ginger, beetroot and sauté in the pan until the onions are translucent
Add the Chinese cabbage and after briefly mixing, pour in the broth and let it simmer briefly (I like it al dente. Maybe you want the vegetables to be a little softer, then keep adding the broth and time)
Season with soy sauce and spices.
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