This is an utterly delightful way to showcase the most versatile “pointed” cabbage. The are infinite options with a stir-fry but it should be an homage to fresh crunchy vegetables and not a dumping ground to use up old veggies that are clogging up the crisper.
You can of course add a little sautéed chicken or some silken tofu with toasted nuts and seeds to give some protein to your meal.
- 2 tbsp. sesame oil
- 2 cloves garlic, crushed
- 1 thumb sized piece ginger, peeled and grated
- 1 wonky cabbage, halved, cored and shredded
- 1 medium carrot, peeled and chopped into matchsticks
- 1 red pepper, roughly chopped
- 1 can sliced water chestnuts, drained
- 1 can sliced bamboo shoot, drained
- 100gm beansprouts
- 1 red chilli, seeded and finely chopped
- 2 tbsp. dark soy sauce
- 3 spring onions, sliced
- Cooked egg noodles to serve.
Cook the egg noodles as per pack instructions, keep warm and set aside.
Heat a medium wok or a large frying pan over a medium heat. Add the oil and allow to heat for 20-30 seconds, tip in the garlic and ginger. Cook for 1 minute stirring well. Add the cabbage, carrot, pepper and stir-fry for 2 minutes.
Add the chestnuts, bamboo shoots and beansprouts. Add the chillies to your taste, and stir in a couple of tablespoons of soy sauce.
Spoon generous servings of cooked noodles onto a warmed bowl or plate. Spoon over the stir-fry mixture and sprinkle with sliced spring onions.