Chop-Suey with White Cabbage

Remove the outer leaves of the white cabbage and use elsewhere (e.g. for cabbage rolls). Quarter the cabbage, remove the stem, cut the quarters into 1 cm wide strips. Clean carrots, rinse and cut into even fine strips.

Rinse mushrooms under running water, clean and cut into quarters. Peel onions, halve and cut lengthwise into thin strips. Peel garlic cloves, peel and chop ginger.

Cut the pork cutlets diagonally into tender strips.

Heat 2 tbsp. oil in a shallow saucepan, fry the meat in batches until light brown and set aside.

Add remaining oil to saucepan, add onions and cook until translucent. Squeeze garlic cloves and add, add white cabbage and fold in. add a quarter 1 water and cook for 15 minutes.

5. add carrots, mushrooms and meat and cook for another 5 to 10 minutes. The vegetables should still be al dente.

Season the chop-suey with pepper, soy sauce, sugar and ginger. Sprinkle sauce thickener into the clear soup and bring to a brief boil. Cut chives into rolls and sprinkle on top.

Serve with long-grain rice.

As a menu suggestion:

Entrée: Marinated mango slices

Main course: Chop-suey with white cabbage

Dessert: Red currant foam

90 min.

Tip: As an alternative to the fresh chives, you can also use the freeze-dried.

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