Spice things up a bit with this recipe – the ginger works so well with all the other Christmas flavours, and it’s a welcome change to some of the more traditional recipes.
Ingredients (serves 4-6)
- 750g winter greens, cabbage or brussels sprouts, shredded
- 1 medium white onion, finely sliced
- 2-3 cloves garlic, peeled and sliced
- Piece of root ginger, approx 4-5cm, peeled and cut into small matchstick slices
- Zest of 1 orange
- Olive oil
- Sea salt
Method
- On a medium heat, warm a generous splash of olive oil in a large non-stick frying pan/wok.
- Add the onions and lightly sautee for 5 mins until the onions turn translucent.
- Add the garlic and fry for another minute or two
- Turn the heat up a little, and add the ginger and sprouts. Stir fry for 2-3 minutes.
- Add a splash of water (only a tablespoon or two) to the pan and let it evaporate (this’ll cook the sprouts through a bit better with the steam).
- Remove from the heat, season well with sea salt, and stir in the orange zest.