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Ingredients225g (8oz) Chinese leaves (Peking cabbage)225g (8oz) pak choi 225g (8oz) asparagus (or French beans if out of season) 225g (8oz) carrots 4 spring onions (chopped) 4-6 cloves garlic (crushed) 1.5 tbsp groundnut oil (or vegetable oil) 1in fresh root ginger (finely grated) 2 tsp salt (optional) 1-2 tbsp water 2 tsp honey 1 tbsp Chinese rice wine (or dry sherry) 2 tsp sesame oil 1 handful of roasted cashew nuts |
Handy HintGreat as an accompaniment to a chicken or beef stir fry. |
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Method1. Chop the greens into thin strips.2. Cut the asparagus into diagonal strips and the carrots into thin diagonal strips. 3. Heat a wok on a high heat and add the oil. When it starts to smoke add the spring onions, garlic, ginger and salt and stir-fry for one minute. 4. Then add the carrots and asparagus and stir-fry for 1 minute. Add the water and cook over a high heat for two minutes. 5. Add the Chinese leaves and greens and the honey, the rice wine and the cashew nuts and stir-fry for 3 minutes or until the greens are thoroughly wilted. 6. Add the sesame oil and serve immediately with rice or noodles. | |||||||||||||||||||||
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