Chinese Cabbage Stir‑Fry

Ingredients

• 450 g Chinese cabbage
• 200 g carrots
• 150 g Mushrooms
• 1 bunch spring onions
• 2 tbsp plant oil
• 2 tbsp Soy sauce
• 4 tbsp vegetable broth (from the jar)

Instructions

1. 1.

   Quarter the cabbage and cut into strips; rinse in a sieve under cold water and drain well. Peel the carrots, halve them and slice into thin ribbons. Wash the spring onions, pat dry and cut into ~3 cm diagonal pieces.

2. 2.

   Clean and halve the mushrooms. In a wok, stir‑fry the vegetables in hot oil for about 3–4 minutes while stirring. Add soy sauce, vegetable broth, salt and pepper, pour over the vegetables and cook for another 3 minutes.