Roasted Peking cabbage with vegetables

We have prepared vegetables, spices and get down to business:

We wash and thoroughly dry the Peking cabbage, cut it 2 cm thick and postpone it until its finest hour.

We cut the onion, I divide the onion into 4 parts and cut it with thin plastics.

Next, I take the garlic and press on the clove with the back of the knife and then finely chop it.

Next, I take a carrot and cut it again with plastic quarters.

Then we cut the pepper into half rings with thin thin strips.

Start cooking: pour vegetable oil into the frying pan so that it completely covers the bottom, but do not pour it over. Heat up, then put the onion and fry it until golden brown, I usually fry more so that mine are eaten, then add garlic and fry for literally 30 seconds, then add carrots and passivate until the carrots become a little softer.

At this time I take a tomato, mine of course, then also cut into thin plastics in the form of quarters.

As sliced, add the pepper and fry for 2 minutes.

Then add the Peking cabbage and fry for 15 minutes.

Then add the tomato and make the fire smaller.

And immediately pour soy sauce, pour sugar, ginger and mix everything, fry for 5 minutes and at the end of cooking pour sesame seeds (but this is optional, I just really like it) and put out a couple more minutes under the lid!

Done! Bon appetit!