Recipe - Savoy Cabbage And Fresh Pineapple Stir-Fry

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

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
stirfry portion inside two small, lightly steamed cabbage leaves, cupped
together. Glaze the leaves with stirfry juices. For a delicious vegetarian
main course, add 125g/4&One half ounce 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 EATLF Digest by Donna Slater donna@mfslater.demon.co.uk on Mar
17, 1998