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.