From Nopi by Yotam Ottolenghi and Ramael Scully
Serve 4
3 TB Peanut Oil
1 1/4” piece of Ginger, peeled and julienned
4 cloves Garlic, thinly sliced
2 large Red Chiles, seeded and julienned
1 bunch Tatsoi
1/2 Cabbage
Chard
Crispy Shallots (optional)
1 Lime, quartered, to serve
Coarse Sea Salt
So the from last week used the Red Bok Choy and Mei Qing, but this week we don’t have those in the box. I have replaced them with some cabbage and chard. Put the peanut oil into a large frying pan or wok and place over high heat. When hot, add the ginger, garlic and chile and fry for 2 minutes, stirring often, until fragrant. Add the vegetables and cook for 2 minutes stirring often. Add 1 tsp of salt, toss well, and cook for another 4 minutes. Serve with crispy shallots sprinkled on top and a wedge of lime alongside.