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Cabbage Stir Fry

by Sarah & Laura (follow)
We are a quirky duo who love to write about food and wine and all that is in between. Wandercooks.com - in the pursuit of a home-cooked meals abroad.
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Cabbage stir fry

How often do you buy a cabbage for a recipe and then end up throwing away the remainder? Well now you don't have to. Here is a tasty recipe to use up your left over cabbage. It's healthy, filling, is great as a light main meal or a side dish and can be served hot or cold. Why not serve it alongside enoki beef rolls like we did!

Preparation Time: 10 minutes
Cooking Time: 5 minutes
Makes: 2-4 servings

1/4 green cabbage, chopped
1 tbsp sesame oil
1 tbsp peanut or corn oil
1 tbsp toasted white sesame seeds
1 clove crushed garlic
1 cm grated ginger
1 tbsp Japanese ponzu sauce
2 tsp lemon juice

Heat a wok on high and add the white sesame seeds. Toss gently for 3 minutes until lightly toasted. Remove from the wok and set aside.

Cabbage stir fry

With the wok on high heat, add the sesame oil and corn/peanut oil. Add the garlic and ginger and stir until fragrant.
Add the cabbage and stir fry for 3 to 4 minutes until nicely wilted. You can adjust the cooking time according to how soft or crunchy you want the texture to be.
Add the ponzu sauce and lemon juice and stir through. Remove from the heat.

Cabbage stir fry

Add half the sesame seeds and stir through.
Transfer the cabbage to bowls or plates and garnish with the remaining sesame seeds.

Ponzu is a citrus based sauce used in Japanese cuisine and is available from Asian grocers. It makes a lovely dipping sauce for dumplings or goes well when added to savoury/soy sauces and stir fries.

#Stir fry
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