Chinese Cabbage | Bunbury Farmers Market

Fresh Vegetable Toss

Ingredients:
1 tablespoon olive oil or rice bran oil
1 onion, halved and thinly sliced lengthways
3 garlic cloves, chopped
½ Chinese cabbage, thinly slice
1 zucchini, thinly sliced
2 cups mixed capsicum, sliced
1 head broccoli
250 grms Portobello mushrooms, sliced
125 ml Yarra Valley Wok Toss

Method:
Heat your wok and add the oil. Toss in the onion, garlic and stir fry until fragrant, 1 -2 minutes. Add in all the vegetables and stir fry until cooked 2 -3 minutes. Pour in the sauce and a little water if needed to loosen and toss to combine. Can be served as a side dish with dinner, add chicken or noodles to create a main meal, serve with rice or enjoy as a simple snack.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Cabbage, Pecan and Sweet Potato Salad

Ingredients:
1 medium sweet potato, quartered and sliced
Tiny pinch of salt
1 tblspn olive oil
1 Chinese cabbage, shredded
1 cup plus 1 tblspn pecans, roughly chopped
½ box snow pea sprouts, ends trimmed down
2 tsp cinnamon

Dressing:
2 tblspns olive oil
2 tspns red wine vinegar

Method:
Add the dressing ingredients to a screw top jar and shake vigorously to combine. Toss the sweet potato with the oil and a tiny pinch of salt and bake at 200° until tender and caramelised, approx 15-20 minutes. Remove from the oven and allow to cool. Gently toss the sweet potato with the cabbage, 1 cup of pecans and snow pea sprouts. Sprinkle over the cinnamon and the dressing then gently toss again. Lay the salad on a flat serving dish and sprinkle with the other tablespoon of chopped pecans.

Serves: 4

Note:
For more recipes & cooking tips, please see Darryl or the team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: