Name: Savoy Cabbage and Fresh Pineapple Stir-Fry
Ingredients: 1 tb Vegetable oil; 2 Small; fat red chillies, (Fresno chillies), finely chopped; 3 Fat garlic cloves; crushed; 12 oz Savoy cabbage; shredded; 1 md Red pepper; finely sliced; 3 oz Raisins; 1 md Pineapple; cubed, plus any juice from it; 14 fl Vegetable; (or chicken) stock, boiling; 2 tb Arrowroot; dissolved in a spoonful of cold water; 8 Spring onions; finely sliced; 10 1/2 oz Low-sugar marmalade; 1 oz Fresh root ginger; unpeeled, very finely grated; Salt and pepper; (to taste)

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats	Vegetarian		4	Servings

INGREDIENTS

1	tb	Vegetable oil
2		Small; fat red chillies, (Fresno chillies), finely chopped
3		Fat garlic cloves; crushed
12	oz	Savoy cabbage; shredded
1	md	Red pepper; finely sliced
3	oz	Raisins
1	md	Pineapple; cubed, plus any juice from it
14	fl	Vegetable; (or chicken) stock, boiling
2	tb	Arrowroot; dissolved in a spoonful of cold water
8		Spring onions; finely sliced
10 1/2	oz	Low-sugar marmalade
1	oz	Fresh root ginger; unpeeled, very finely grated
		Salt and pepper; (to taste)

INSTRUCTIONS

I saw this recipe in the Health Which magazine for February 1998. It looks
good, and so I thought I would post it.
Preparation and cooking time: 30 minutes inclusive. Serves 4 Advance
preparation: ingredients can be prepared earlier and refrigerated. Serving
suggestions: for a side vegetable with grilled fish or meat, enclose each
stir-fry portion inside two small, lightly steamed cabbage leaves, cupped
together. Glaze the leaves with stir-fry juices. For a delicious vegetarian
main course, add 125g/4&1/2 oz cubed smoked or marinated tofu per person
after the cabbage has softened. Serve with rice or noodles.
Assemble all ingredients before you start to cook. Gently heat oil in wok
or large skillet. Add chilli and garlic. Stir for 1 minute. Add cabbage,
red pepper and raisins. Stir over medium heat until mixture is hot through
and cabbage is slightly softened (approx 3 minutes). Add all remaining
ingredients except ginger. Squeeze ginger over pan to catch juice; discard
fibres. Stir gently over full heat until boiling. Season. Serve
immediately. Approximate nutrition per serving: Energy 300 calories, total
fat 5g, saturated fat less than 1g, sodium 600mg, fibre 6g, total sugars
60g.
Posted to EAT-LF Digest by Donna Slater <donna@mfslater.demon.co.uk> on Mar
17, 1998

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