Rinse the halloumi and cut into strips. Clean cabbage, peppers and mushrooms and cut into strips, diamonds and quarters respectively.
Peel and chop onions and garlic. Remove the peel from the ginger and grate or chop finely.
Heat 2 tbsp. oil in a frying pan. Pour in the cheese pieces and roast for 5-7 minutes, turning until brown all over, then remove.
3. Add 1 tbsp oil to frying pan, stir-fry cabbage in it, remove. Add another 1 tbsp. oil to the frying pan, add the peppers and mushrooms, fry for about 5 minutes and remove. In the remaining oil, sauté the onions, garlic and ginger until translucent.
Then add all the vegetables repeatedly to the frying pan and continue stir-frying for about 5 min. Add wine and dried mushrooms and sauté for another 5 min.
Mix cornstarch with a little cold water and thicken the liquid with it. Season with pepper and salt, add cheese repeatedly and heat. At the end, chop kitchen herbs and sprinkle over the finished dish.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!