Lunch is always a tricky question for me, sandwiches? Wraps? Salad…? Ok well maybe not salad but it can be a tricky thing to work out, specially when you’ve cooked and eaten the night before and really aren’t feeling more food. This one though I thought worked rather nicely and also served as my main meal for the day as I wasn’t going to be able to get anywhere near my kitchen that evening.
- 150g shredded red cabbage
- A selection of mushrooms (I used the Asian Selection ones with Enoki in) but you just use regular closed cup too, about 100g ish…
- 25ml Shaoxing rice wine
- 25ml Kikkoman Soy Sauce
- 30g fresh spinach
- 100g carrots (I spiralized mine, but cut into thins batons works just as well)
So you’ll need to start off by prepping your vegetables as this really doesn’t take that long to cook. Shred your cabbage, chop up your mushrooms and sort out you carrots. If you don’t have a spiralizer you could use a peeler to make thin strips of carrots or cut them into small batons.
Once that’s all done heat a little oil in a wok or large pan and stir fry the mushrooms, followed by the cabbage, and carrots. Once it’s all nearly cooked, add in the Shaoxing and soy sauce and finally wilt the spinach just before serving!