First published in Seaport Scene
Here is a favourite of ours, based on a prawn dish we used to enjoy, but which we think is even nicer now.
Saute till clear
• 2 chopped onions
Add and sauté till well cooked, adding stock as required
• 6 mushrooms chopped
• 3 cloves garlic chopped
• Thumb size ginger chopped
Add and continue to sauté
• 2 or 3 chillies, or their equivalent in paste, to your taste.
Add and continue to sauté
• 4 cups cabbage roughly chopped
• 2 cups corn kernels
• 3 tps capers
Add and heat
• Up to 2 cups cashew cream
• Salt and pepper to taste.
Serve with rice.
Here is a favourite of ours, based on a prawn dish we used to enjoy, but which we think is even nicer now.
Saute till clear
• 2 chopped onions
Add and sauté till well cooked, adding stock as required
• 6 mushrooms chopped
• 3 cloves garlic chopped
• Thumb size ginger chopped
Add and continue to sauté
• 2 or 3 chillies, or their equivalent in paste, to your taste.
Add and continue to sauté
• 4 cups cabbage roughly chopped
• 2 cups corn kernels
• 3 tps capers
Add and heat
• Up to 2 cups cashew cream
• Salt and pepper to taste.
Serve with rice.