Hear me out, this is much better than it sounds. The vinegar is combined with many strong flavours such as garlic and sambal, and is offset with a little bit of sugar.
- 175gr Napa cabbage
- 1 tsp sunflower oil
- 90gr Swiss brown mushrooms
- 3 tbs water
- 1/4th tsp sugar
- 1 tsp sambal
- 1/2 tsp potato starch
- 1 tsp vinegar (preferably brown Chinese vinegar)
- 1 clove of garlic, grated
- 1/2 tsp grated ginger
Serves 1 as part of the Budget Challenge
Cut the Napa into pieces. Stir-fry in a wok for 2.5 minutes.
Add the mushrooms and toss for 2 more minutes on a high flame.
Combine the remaining ingredients (water, sugar, sambal, potato starch, vinegar, garlic and ginger) and toss this with the vegetables for 1 minute.
Serve with rice.