Cabbage, ginger, carrot, spring onions

There are so many fresh vegetables in the garden it is hard to keep up. Tonight I made a light stir-fry of home grown vegetables. It is good hot or cold. 

INGREDIENTS:

  • 1 small cabbage, cored, quartered, and sliced into ribbons around 1.5 cm wide. 
  • 1 large or 2 medium carrots, cut on the slant and each slice cut into thin strips
  • 3 spring onions, cut into 3 cm lengths, which are then cut lengthways into thin strips
  • 3 tbsp light vegetable oil
  • 2 slices of fresh ginger, lightly crushed
  • 1 tsp salt
  • 2 tbsp dry sherry

METHOD:

  • Heat the oil in a wok, and then add the ginger, stir it about and then add all of the vegetables. Stir them round and cook for 3 minutes. 
  • Add the sherry, cover and cook for another 3 minutes
  • For the last minute, uncover and boil of some of the liquid before serving. Remove the slices of ginger as well. 

Super tasty as part of a larger meal. 

 

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