Wok Vegetable Stir‑Fry

Ingredients

• 500 g cabbage (or savoy cabbage)
• 1 red bell pepper
• 200 g pineapple chunks (canned)
• 1 Green Chili Pepper
• 1 stalk lemongrass
• 200 g mung bean sprouts
• 2 tbsp Light soy sauce
• 4 tbsp sherry
• 1 tsp chili sauce
• 1 tsp Cornstarch
• 1 tbsp Sesame seeds
• 2 tbsp coconut flakes
• Salt
• ground black pepper

Instructions

1. 1.

   Clean and wash the cabbage, trim off the thick core, then slice into strips. Halve the bell pepper, remove seeds, rinse, and cut into strips. Wash the chili, halve it, remove seeds, and chop with the lemongrass.

2. 2.

   Cut pineapple into pieces. Heat oil in a wok, stir‑fry the cabbage and bell pepper for 4 minutes while stirring. Add pineapple, chili, lemongrass, and mung bean sprouts.

3. 3.

   Mix the remaining ingredients with cornstarch, combine, and cook for another 4 minutes. Toast sesame seeds in a dry pan, sprinkle coconut flakes over them, and season with salt and pepper.