|
Pac Choi with Cashew Nuts
| The colors in this dish are striking, and the textures compliment each other well. Substitute unsalted peanuts for the cashews if you like. |
- 2 red onions
- 6 oz Chinese cabbage
- 2 Tbsp. peanut oil
- 8 oz pac choi
- 2 Tbsp. plum sauce
- 1/3 cup roasted cashew nuts
|
| Cut the red onions into thin wedges and thinly shred the red cabbage. Heat the peanut oil in a large preheated wok or heavy-based skillet. Add the onion wedges to the wok and stir-fry for about 5 minutes or until the onions are just beginning to brown. Add the red cabbage to the wok and stir-fry for about 2-3 minutes. Add the pac choi leaves and stir-fry until leaves are just wilted, about 5 minutes. Pour the plum sauce over the vegetables, and toss together. Heat the stir-fry just until the sauce is bubbling. Toss in the cashew nuts and serve. |
| 4 people |
| 15 minutes |
| mary |
View all recipes.
|
