Wilted greens with cashews

Recipe from: 6/2/1993 12:00:00 AM
Ingredients 12
Servings 4
Time

Ingredients

  • 15
    ml
    peanut or sunflower oil
  • 50
    g
    cashew nuts
  • 5
    ml
    chopped fresh ginger
  • 1
    bunch spring onions, chopped
  • 1
    small Chinese cabbage, shredded
  • 2
    bunches spinach, shredded and stems removed
  • 30
    ml
    oyster sauce
  • 20
    ml
    rice wine (mirin) or dry sherry
  • 3
    ml
    sugar
  • 45
    ml
    chicken or vegetable stock
  • 5
    ml
    cornflour mixed with a little water
  • salt to taste
 

Method

 
Heat wok, add oil and stir-fry nuts and ginger for about 1 minute. Add onion and cabbage. Cook, stirring constantly, until cabbage begins to wilt. Add spinach, stir to combine with cabbage and cook for 1 to 2 minutes. Stir in remaining ingredients, except cornflour. Cover, reduce heat and gently braise for a few minutes. Remove vegetables with a slotted spoon. Stir cornflour into liquid remaining in wok. Increase heat and cook until thickened. Pour over vegetables and serve. TOTAL KILOJOULE COUNT: 2 600 kJ (620 Cal). A portion: 520 kJ (125 Cal).
 

Read more on: shallow-fry
 

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