Perfect as a side dish for curries
2 tablespoons of vegetable oil
3 garlic cloves, thinly sliced
1 fresh green chilli, thinly sliced
3cm piece of fresh ginger, peeled and chopped finely
2 teaspoons of ground turmeric
2 teaspoons of mustard seeds
¼ white cabbage, coarsely chopped (about 400g)
20g desiccated coconut (1/4 cup)
Heat a wok over medium-high heat. Add oil and heat until just smoking.
Add the garlic, chilli and ginger and stir-fry for 1-2 minutes. Add the turmeric and mustard seeds. Cook, tossing, until the mustard seeds begin to pop.
Add the cabbage and coconut. Cook, tossing, for 4 minutes or until the cabbage is tender crisp.