2 red onions
175g red cabbage
2 tbsp groundnut oil
225g pak choi
2 tbsp plum sauce
100g roasted cashew nuts
Using a sharp knife, cut the red onions into thin wedges and thinly shred the red cabbage.
Heat the groundnut oil in a large preheated wok or heavy-based frying pan until it is really hot.
Add the onion wedges to the wok or frying pan and stir-fry for about 5 minutes, or until the onions are just beginning to brown.
Add the red cabbage to the wok and stir-fry for a further 2-3 minutes.
Add the pak choi leaves to the wok or frying pan and stir-fry for about 5 minutes, or until the leaves have just wilted.
Drizzle the plum sauce over the vegetables, toss together until well combined and heat until the liquid is beginning to bubble.
Scatter the roasted cashew nuts over the stir-fry and transfer to warmed serving bowls. Serve immediately.
This will only serve 4 as an accompaniment or as a starter. Unless you eat like a bird, a very small, minuscule bird.
I added some straight to wok noodles and about double the pak choi in order to make this a main dish - and with the noodles it was really lovely and filling.
Taken from: Vegetarian Bible