For the spicy Chinese cabbage vegetables from the wok, first cut off the outer leaves of the cabbage. Cut the cabbage lengthwise into 2 halves, place on the cut side and cut down fine strips.
Leave out the stalk at the end. Wash the chili peppers, pat dry, remove the core and walls, also cut into thin strips. E
Peel a piece of ginger (the size of a walnut) and grate fresh. Heat the wok, add oil and let the chili peppers, as well as the ginger, fry briefly.
Immediately add the cabbage and stir-fry for about 3 minutes. Deglaze with the vegetable stock, bring to the boil briefly, turn off the heat, close the lid and leave to infuse for 5 minutes.
This way it retains the nutrients and is still crispy fresh.