Ingredients

Method

• 2 T Woolworths peanut or stir-fry oil
• 2 t garlic, crushed
• 2 t ginger, crushed
• 1 onion, diced
• 4 baby cabbages, roughly chopped
• 1 x 400 ml can coconut milk
• ½ cup chicken stock  
• 1 T Woolworths miso paste
• Woolworths Heat and Eat coconut jasmine rice, heated, for serving
• 4 spring onions, roughly sliced
• 1 x 40 g packet roasted salted peanuts
• coriander, for serving
• lime wedges, for serving

Method

Ingredients

1. Heat the oil in a large frying pan or wok until smoking hot. Add the garlic, ginger and onion. Swirl around the pan, then add the cabbage and stir-fry until golden brown.

2. Add the coconut milk, stock and miso and cook until bubbling.

3. Serve with the coconut rice, garnished with the spring onions, peanuts and coriander. Squeeze over the lime.

Find more stir-fry recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food assistant: Bianca Strydom