Pour the feta cheese into a sieve and drain well. Clean and wash spring onions and cut into large pieces. Clean, wash and cut the Chinese cabbage into strips. Cut chilli pepper lengthwise, remove seeds, wash and cut into fine rings. Peel garlic and chop finely.
Heat oil in a wok, add cleaned vegetables and peas and fry vigorously while turning. Deglaze with stock, add sauce, season with salt, pepper and soy sauce and steam for 3-5 minutes. Shortly before the end add the cheese. Serve garnished with chilli pepper and chervil as desired. Serve with rice