Napa Cabbage Stew with Honey and Soy Sauce

This stew can be a side dish or eaten as a main course. I just wanted it as a light dinner. I bit off a bit of my red chili and this time one of them was hot. My mouth was on fire. But I used a lot if it for the stew and it went well.

Ingredients:

7 napa cabbage leaves, 2 small carrots, 1 spring onion

2 red chilis, 1 small ginger, 4 cloves of garlic

 sesame oil, rapeseed oil

Sauce:

1 tbsp dark soy sauce, 1 tbsp white vinegar, 2 tbsp honey, 80 ml apple juice

Topping:

Cashews, chives

Clean all veggies and cut them in strips. Make the sauce.

Every good dish starts with a spice blend. Crush garlic and grate ginger and chop chili. Use a large knife and chop it fine.

 In a large pan in neutral oil and sesame oil fry off all the spices. Add carrots and onion first and cook them for 5 min. Now in with the cabbage and the sauce.  Crank up the heat and let some of the sauce cook away.

Finish with cashews and chives.