Rehashing childhood dinners…

Clearly I got lazy with the cabbage shaving... not the end of the world but it's worth taking the extra effort to cut it really finely. Don't underestimate the difference texture makes.

Just like the bolognaise I posted a while ago, this recipe is based on something Mum used to make for us kids. One of the things about meals planned for a big family is that they are usually wholesome, cheap and easy. Winner!

This one is particularly healthy and tasty too. I’m going to go ahead and call it ‘bilan goring’ because that’s what we called it at home. It’s a bit weird, but Google only has two results that even remotely resemble bilan goring – and it seems similar to chow mein – mince and cabbage etc. Maybe Mum made it up…

And just note that the fresh coriander is optional – I’m just putting herbs in everything because I’m so excited about my new herb garden. The first time I made this it didn’t have coriander and it was still scrumptious.

Bilan goring (serves 2 generously)

I had asparagus in the fridge so that ended up in the pan too. Broccoli would work just as well I think. Or skip it, the lentils and cabbage are the essential parts.

Ingredients:

  • 1 tbsp coconut oil (peanut oil would do the job)
  • 1 onion, sliced
  • 1 carrot, grated
  • 2 cloves garlic, smashed and chopped
  • 5 little red chillis, chopped finely (more or less as you like)
  • 2 spears asparagus
  • 400g tin lentils, mostly drained
  • 1 tsp beef-flavoured stock (or 1 crumbled cube)
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 1/4 chinese cabbage (or any white cabbage), shredded finely
  • a handful of fresh coriander, torn up

Method:

  1. Heat oil, saute onion and carrot for a few seconds and then cover over a low heat for about 10-15 minutes, stirring occasionally, until onion is turning golden (good time to prepare the rest to make for a very quick dinner).
  2. Turn the heat up high and add the garlic, chilli, lentils, stock, soy sauce and sesame oil and stir fry for a minute or two.
  3. Stir in the cabbage and cover until just wilted. Less than 5 minutes.
  4. Stir through the herbs, taste to make sure it’s good, and serve.
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