KEY POINTS:
Serves 4
1/2 small cabbage
1Tbs sesame oil
1 tsp kelp
Vegetable oil
12 field mushrooms
1 bunch of gai larn (available from Asian produce stores)
1/2 cup roasted cashew nuts
2 carrots
DRESSING
2 Tbs tamarind paste (available from Asian food stores)
2 tsp palm sugar
1/2Tbs soy sauce
1 tsp fish sauce
1. Remove the core from the cabbage. Slice the leaves into wide strips. Heat the sesame oil in a fry pan, add the cabbage and sprinkle with kelp. Stir occasionally until the leaves have softened - about 5 minutes. Remove the cabbage then add the dressing ingredients to the pan. Warm, while stirring to dissolve the sugar then pour into a small jug.
2. Slice the mushrooms. Return the fry pan to the heat, add a little oil and the mushrooms and cook for 5 minutes. Add the roughly chopped gai larn and cook for 3-4 minutes or until wilted.
3. Peel the skin off the carrots then peel into long strips. Combine all ingredients together, pour over the dressing, toss and then plate. Sprinkle with cashew nuts.