Cabbage is a good source of vitamin C and is also rich in indoles. Preliminary studies suggest that these phytochemicals may help prevent breast cancer. And, in a test of some common fruits and vegetables for their overall antioxidant power.
2 teaspoons peanut oil
10 cloves garlic, crushed
1 tablespoon chopped fresh ginger
1/4 cup chicken stock
1 red capsicum, cut into 1cm squares
2 carrots, halved lengthways and thinly sliced
4 cups sliced bok choy or green cabbage
1 teaspoon sugar
2 teaspoons sesame oil
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Heat the peanut oil in a large nonstick frying pan over moderately low heat. Add the garlic and ginger and cook for 1 minute or until slightly softened. Add the stock and 1/4 cup water, cover and cook for 7 minutes or until the garlic and ginger are very soft.
Add the capsicum and carrots and cook for 1 minute. Add the bok choy and toss until well coated. Sprinkle with the sugar and a pinch of salt and cook for 4 minutes (6 minutes if using green cabbage) or until tender. Drizzle with the sesame oil and serve hot.