What I particularly love about this dish is the combination of the richly browned ground meat and the still slightly crisp vegetables. The Chinese cabbage softens beautifully while frying, but doesn’t completely fall apart. Add to that carrots, spring onions, garlic, and a simple, flavorful sauce. The picture perfectly illustrates the consistency I prefer: not a heavy stew or a thin sauce, but a succulent stir-fry where the seasoning coats the meat and vegetables beautifully.
And the whole thing is actually ready in about 30 minutes.
Ingredients
Serves approximately 4:
500 g minced beef or mixed minced meat,
1 small Chinese cabbage (about 600–700 g),
2 large carrots,
4 spring
onions, 2 cloves of garlic
, 1 small piece of ginger (about 2 cm),
2 tbsp vegetable oil
For the sauce:
