Sliced Chicken with Red Cabbage and Chili Peppers

Perhaps your new favorite bean dish:

Mix chilies, garlic, dried plums and 1/2 tbsp oil in a large bowl Add the chicken and marinate for at least 30 min, turning occasionally to the other side Blanch the bean pods for 1 min Then rinse under cold running water, shape into a bowl and add the soy sauce. Leave to infuse, stirring occasionally to coat the beans evenly.

Heat a wok or large heavy frying pan over high heat Pour in 1 tbsp oil and stir-fry the red cabbage strips with the salt for about 3 min until the cabbage collapses Add the beans with the soy sauce and half the spring onions Stir-fry for a further 3 min Then transfer to a large skillet.

Place the skillet on the stove top one more time Pour in the remaining 1/2 tbsp oil and on the spot add the chicken with its marinade and the remaining scallions Turn down to medium-high heat and stir and toss for about 4 min until the meat is cooked. Add the red cabbage mixture, mix everything together well and bring to the table on the spot.

Recommended additions: Saffron rice, firm tofu marinated and sautéed in soy sauce Note: This type of stir-frying is used to cook meat and vegetables quickly without losing color flavor or texture. Stir frying must be done quickly, because

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