unpeeled ginger, unpeeled garlic and a stalk of coriander into the frying pan and cook in the stove.
Sauté the pointed cabbage and potato strips, the diced onion and the cleaned shii-take mushrooms in olive oil in a wok, extinguish with soy sauce, season strongly with curry, a tiny bit of grated ginger, salt and freshly ground pepper, top up with whipped cream and pull.
Arrange everything in a deep plate and garnish with a basil leaf.
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