Recipe for Savoy Cabbage and Fresh Pineapple Stir-Fry 
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Yield:
4
Ingredients:
Amount Ingredient
15 x milliliters vegetable oil (1 tbsp)
2 sm fat red chilies finely chopped (Fresno chillies)
3 lrg garlic clove crushed
350 gm Savoy cabbage shredded (12oz)
1 med red pepper finely sliced
85 gm raisins (3 oz)
1 med pineapple cubed, plus any
juice from it (14 fl oz)
400 ml vegetable (or chicken) stock boiling
30 ml arrowroot (2 tbsp) dissolved in a spoonful of cold water
8 x spring onions finely sliced
300 gm low-sugar marmalade (10 1/2oz )
25 gm fresh ginger root (1oz)
unpeeled - very finely grated
Instructions:
Instructions: Assemble all ingredients before you start to cook. Gently heat oil in wok or
large skillet. Add chilli and garlic. Stir for 1 minute. Add cabbage, red pepper and raisins. Stir over medium heat until mixture is hot through and cabbage is slightly softened (approx 3 minutes). Add all remaining ingredients
except ginger. Squeeze ginger over pan to catch juice; discard fibres.

Stir
gently over full heat until boiling. Season. Serve immediately.

Serves 4

Preparation and Cooking Time: 30 minutes inclusive.

Advance preparation: ingredients can be prepared earlier and refrigerated.

NOTES : Serving suggestions: for a side vegetable with grilled fish or meat, enclose
each stir-fry portion inside two small, lightly steamed cabbage leaves, cupped
together. Glaze the leaves with stir-fry juices. For a delicious vegetarian
main course, add 125g/4&1/2 oz cubed smoked or marinated tofu per person after
the cabbage has softened. Serve with rice or noodles.

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