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Categories:Viewed: 54 - Published at: 5 years ago
Ingredients
- 400 g (14.1oz) Green cabbage leaves
- 1 2.5 cm Piece of fresh ginger
- 3 Large cloves of garlic
- 75 g (2.6oz) Roasted unsalted peanuts - optional
- 1 tsp (level) Tumeric
- 0.5 Lemon - juiced
- 1 tbsp Fish sauce
- 2 tbsp Peanut oil
- 1 Large handful of fresh coriander leaves, roughly chopped
Method
- Slice the cabbage as thinly as you can.
- Peel the ginger and garlic and slice both into the thinnest possible slivers.
- If using peanuts, chop finely.
- Pour 100ml of hot water into a measuring jug, add the turmeric and stir until smooth, then add the lemon juice and fish sauce.
- Heat the peanut oil in a wok over a medium heat, then add the sliced cabbage and stir for a minute or two, or until it just begins to soften.
- Now add the slivers of ginger and garlic, and the chopped peanuts and continue stirring around for another minute or 2-3 minutes.
- Pour in the turmeric liquid.
- Stir over the heat for another minute or so, and throw in the coriander leaves just before serving.
- Tips: Add another squeeze of lemon juice if you feel it needs an extra lift once you have tasted it.
- A teaspoon of chilli powder and some sesame seeds also make good additions.
- It is a good dish to eat on its own with some rice or other vegetables, but would also be nice with some very simple grilled chicken.
