Hoisin Mushroom Cabbage Wraps (Vegan) recipe. No single food protects people against cancer, but some foods contain nutrients that may help reduce the risk as part of a balanced diet. This means that our dietary choices can really make a difference in our risk of developing breast cancer.
Serves 4
Ingredients:
– 1 small head red cabbage
– 500g mixed fresh cultivated mushrooms, sliced
– 2 cloves garlic, grated
– 1 Tbsp ginger, grated
– 100ml hoisin sauce
– 1 Tbsp soy sauce
– 2 Tbsp rice vinegar
– 1 red bell pepper, sliced
– 1 yellow bell pepper, sliced
– 1 small mediterranean cucumber, julienned
– 1 Tbsp rice vinegar
– 2 spring onions, thinly sliced
– Mixed sesame seeds, for garnish
– Sesame oil, for cooking
– Salt and pepper, to taste
Method:
* Slice out the core of the cabbage and then gently separate the leave one at a time to land up with about 8 nicely sized cabbage cups.
* Heat a drizzle of sesame oil in a large frying pan over medium high heat.
* Sauté the mushrooms until tender and golden brown.
* Add in the garlic and ginger and cook for a minute.
* Pour in the hoisin, soy sauce and rice vinegar.
* Toss to coat well until the mushrooms are sticky and glossy with the sauce.
* Remove from the heat.
* Combine peppers and cucumbers in a bowl with a little pinch of salt and the rice vinegar.
* Toss to dress.
* Place veg into the cabbage cups and then top with the hoisin mushrooms.
* Finish with a sprinkle of spring onions and sesame seeds and enjoy!
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