Mulberry Glazed Chinese Cabbage, Bok Choy And Red Radish

Method

Cut the Chinese cabbage, bok choy and red radish.

Immerse in water.

Heat oil in a wok, and add sliced onions along with the minced garlic, ginger and chili.

Add the cabbage, bok choy and red radish and stir-fry very quickly for 2 minutes.

Add a little salt. Give it good toss.

Add a few dashes of light soy, sweet chili and rice vinegar.

Add a tablespoon of the mulberry glaze to the stir fry.


For the Mulberry-Ginger Glaze:

In a saucepan heat up some brown sugar, mulberries, balsamic vinegar, soya sauce, green chilies, garlic and ginger.

Add a pinch of salt and some cracked black pepper.

Put it into a blender until it looks like a nice thick sauce.

In another bowl toss the radish shavings with the mulberry glaze and mix with the other stir fried vegetables.

Put in a bowl and serve.