Wilted greens with cashews

Fairlady
4 servings
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By Food24 November 03 2009
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Ingredients (12)

15.00 ml peanut oil — or sunflower oil
50.00 g cashew nuts
5.00 ml fresh ginger — chopped
1.00 spring onions — chopped
1.00 cabbage — Chinese variety, shredded
2.00 spinach — shredded
30.00 ml oyster sauce
20.00 ml wine — rice or dry sherry
3.00 ml sugar
45.00 ml stock — vegetable or chicken
5.00 ml cornflour — mixed with water
salt — to taste
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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).



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