RACHEL LETT
A Japanese style dish, without the rice. This dish is light, comforting and most importantly nourishing. It's spiked with warming ginger that's hailed for its antioxidant/anti-viral properties and boosts the immune system.
Fried Ginger Cabbage with Chilli Egg
SERVES 3
2 garlic cloves finely sliced
1 tablespoon finely grated ginger
3 scallions finely sliced
1 head of cabbage (approx. 500g) finely sliced
1 teaspoon chilli flakes
1 teaspoon sesame seeds
3 eggs
butter
Optional
dash of liquid aminos (soy sauce substitute)
Ingredients
In a frying pan, over a medium heat, melt a tablespoon of butter. Add the garlic, ginger and scallion, season with salt and pepper and sauté for 5 minutes until softened.
Add the sliced cabbage, stirring frequently, cook over a low to medium heat until softened.
Season to taste and serve into three bowls.
Place the pan back on the heat and melt another tablespoon of butter over a low to medium heat. Add the chilli flakes and sesame seed and cook for one minute until fragrant.
Move the chilli-sesame butter around the pan and fry 3 eggs in the spicy butter.
Top the cabbage with a a fried egg and the spicy butter.
Add a dash of liquid aminos for an extra unami kick (beware it is extra salty!)