Savoy Cabbage And Fresh Pineapple Stir-fry
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Vegetarian | 4 | Servings | |
INGREDIENTS
| 1 | T | Vegetable oil |
| 2 | Small, fat red chillies | |
| Fresno chillies finely | ||
| chopped | ||
| 3 | Fat garlic cloves, crushed | |
| 12 | oz | Savoy cabbage, shredded |
| 1 | Red pepper, finely sliced | |
| 3 | oz | Raisins |
| 1 | Pineapple, cubed plus any | |
| juice from it | ||
| 14 | Vegetable, or chicken | |
| stock boiling | ||
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 154
Calories From Fat: 38
Total Fat: 4.3g
Cholesterol: 0mg
Sodium: 404.3mg
Potassium: 604.6mg
Carbohydrates: 28.4g
Fiber: 6.2g
Sugar: 14.4g
Protein: 5.1g