Chinese Cabbage Mushroom Ragout

For the Chinese cabbage and mushroom ragout, melt the oil in a pan. Finely chop the onion and lightly fry in the coconut oil. In the meantime, slice the mushrooms and add to the onions. Fry for a few minutes.

Meanwhile, cut the Chinese cabbage into fine strips and add to the onion/ mushroom mixture. Sauté briefly and then immediately deglaze with the SoyCusine.

Stir in the almond paste and season with salt and pepper. Serve the Chinese cabbage and mushroom ragout with noodles of your choice.

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