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Chinese vegetables with ginger

A recipe from the Good Food collection.

Murdoch Recipe Article Lead - wide

Ingredients

  • 1 tablespoon oil
  • 3 teaspoons grated fresh ginger
  • 4 spring onions, sliced
  • 230 g (7 1/3 oz) canned water chestnuts, drained and sliced
  • 425 g (13 1/2 oz) canned baby corn, drained
  • 1 cup (45 g/1 1/2 oz) finely sliced Chinese cabbage
  • 125 g (4 oz) bean sprouts, tails removed
  • 1 tablespoon soy sauce
  • 1-2 tablespoons oyster sauce (optional)
  • 2 teaspoons sesame oil

Method

1. Heat the oil in a heavy-based pan or wok and add the ginger and spring onion. Stir-fry over high heat for 1 minute. Add the water chestnuts and baby corn; stir-fry for 30 seconds.

2. Add the cabbage, bean sprouts and sauces; stir-fry for 1 minute. Stir in the sesame oil and toss well. Serve immediately.

Main ingredient:
Cabbage
Cuisine:
Chinese
Course:
Side Dish
Occasion:
Family meals

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