Recipe Cook Time
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.