Pan Stir Fried Chinese Vegetables

All ingredients do need to be ready cut into small pieces. They remain fresh until use, if you cover them with moistened kitchen paper.

Add the greens to the smoking hot oil, stirring and swirling on the spot. So that nothing remains too long on the bottom of the pan, add the celery on the spot, ginger, garlic and chili. Immediately season with salt and – because this keeps the color bright – add a pinch of sugar. Pour in soy sauce, sherry and meat stock. Let it boil up once – done! All of this together should not take longer than at most

Spicy apple chutney and apple jelly Carp blue horseradish sauce Winter leaf salad Chinese carp Stir-fried Chinese vegetables Silk apples

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