Chilli recipes

Cucumber salad with chilli oil

5 minutes

Broccoli recipes

Broccoli and halloumi salad

20 minutes

Carrot recipes

Indian-style creamed spinach

1 hour

Breakfast recipes

Breakfast bars

25 minutes

Beans recipes

Red-red

1 1/2 hours

Chicken recipes

Cheat’s chicken korma

1 3⁄4 hours

Fish recipes

Green goddess salad

Braai recipes

Lamb potjie

1 1⁄2–2 hours

Berry recipes

Rum-and-raspberry jelly

20 minutes

Aliums

Slow-roasted onions

1 hour 15 minutes

Asian recipes

Chicken stir-fry

20 minutes

Asian recipes

Miso cabbage stir-fry

10 minutes

Miso cabbage stir-fry

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

2 T Woolworths peanut or stir-fry oil
2 t garlic, crushed
2 t ginger, crushed
1 onion, diced
4 baby cabbages, roughly chopped
1 x 400 ml can coconut milk
½ cup chicken stock
1 T Woolworths miso paste
Woolworths Heat and Eat coconut jasmine rice, heated, for serving
4 spring onions, roughly sliced
1 x 40 g packet roasted salted peanuts
coriander, for serving
lime wedges, for serving

Method

1. Heat the oil in a large frying pan or wok until smoking hot. Add the garlic, ginger and onion. Swirl around the pan, then add the cabbage and stir-fry until golden brown.

2. Add the coconut milk, stock and miso and cook until bubbling.

3. Serve with the coconut rice, garnished with the spring onions, peanuts and coriander. Squeeze over the lime.

Find more stir-fry recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food assistant: Bianca Strydom

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Cucumber salad with chilli oil

Broccoli and halloumi salad

Indian-style creamed spinach

Breakfast bars

Red-red

Cheat’s chicken korma

Green goddess salad

Lamb potjie

Rum-and-raspberry jelly

Slow-roasted onions

Chicken stir-fry

Miso cabbage stir-fry

Miso cabbage stir-fry

Ingredients

Method