Serves 2.
• A quarter of sliced raw red cabbage.
• A third of frozen mixed vegetables.
• A third of frozen cauliflower pieces.
• A quarter of raw silverbeet stems (adds flavour).
• Add a quarter each of the yellow and red capsicums and cut into strips.
• Place a pot of water, filled to one to two cm below the rim. Add the above-mentioned vegetables to a colander and place it on top of the pot for cooking.
While the vegetables are cooking, prepare the non-stick frypan. Add extra virgin olive oil to cover the base of the frypan. Add three cloves of garlic, remove the skin, cut them into small pieces, and spread them evenly around the pan. Cut three slices of ginger and dice; spread evenly around the pan. (Remember, if the onion is too large, cut it in half with the skin on, place it face down in a lidded container, and then put it in the refrigerator). Cut the other half of the onion, keeping the skin on. Some of the skin will fall off, and you can remove the rest by hand. (The onions trigger tears).
I hope you enjoy this recipe as much as my friend and I do!
Julie Eden