6 oz. red cabbage
2 Tbsp. peanut oil
8 oz. bok choy
2 Tbsp. plum sauce
⅔ cup roasted cashew nuts
Using a sharp knife, cut the onions into thin wedges and thinly shred the cabbage.
Heat the oil in a large preheated wok or heavy-based skillet until it is really hot. Add the onion wedges and cook for about 5 minutes or until they are just beginning to brown. Add the shredded cabbage and cook for a further 2-3 minutes. Add the bok choy leaves and cook for about 5 minutes, or until the leaves have just wilted.
Drizzle the plum sauce over the vegetables, toss together until well combined and heat until the liquid is bubbling. Scatter with the roasted cashew nuts and transfer to warm serving bowls.
Yield: 4 servings
2 Tbsp. peanut oil
8 oz. bok choy
2 Tbsp. plum sauce
⅔ cup roasted cashew nuts
Using a sharp knife, cut the onions into thin wedges and thinly shred the cabbage.
Heat the oil in a large preheated wok or heavy-based skillet until it is really hot. Add the onion wedges and cook for about 5 minutes or until they are just beginning to brown. Add the shredded cabbage and cook for a further 2-3 minutes. Add the bok choy leaves and cook for about 5 minutes, or until the leaves have just wilted.
Drizzle the plum sauce over the vegetables, toss together until well combined and heat until the liquid is bubbling. Scatter with the roasted cashew nuts and transfer to warm serving bowls.
Yield: 4 servings
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