Wok With Sprouts And Red Cabbage

Cooking vegetables in a wok is one of the healthiest ways to do it. This cooking system, very traditional in oriental cuisine, allows us to cook avoiding overcooking and loss of nutrients.

In this recipe it is especially important to minimize the loss of nutrients. Both red cabbage and sprouts are rich in them, especially antioxidant nutrients.

In red cabbage we are interested in preserving as much as possible its anthocyanins, the antioxidant pigment that gives its leaves their characteristic purple color. In mung bean sprouts (sometimes called “bean sprouts”), the richness in vitamins that is generated during germination.

Remember that, in general, the most antioxidant foods are seasonal fruits and vegetables. By taking them at their best, when the concentration of vitamins and minerals is higher, they satisfy the needs of our body in each season of the year.

You can buy the sprouts already grown, making sure they are as fresh as possible, or you can germinate the mung beans at home. The spices will accentuate the oriental character of the recipe. The raisins will add a delicious sweet counterpoint.

Ingredients for 4 servings

• 250 g mung bean sprouts
• 300 g of red cabbage or purple cabbage
• 70 g garlic cloves
• 1 stick of celery
• 1 tablespoon fresh ginger
• 1 teaspoon turmeric powder
• 1 teaspoon of paprika
• ½ teaspoon of cumin
• 2 tablespoons raisins
• Extra virgin olive oil, pepper and salt

Preparation (30 minutes)

1. Cut the celery and garlic into half-centimeter pieces, making the cut diagonally, and set them aside. The red cabbage is julienned. Make sure that all the cuts of the vegetables are of a similar size, so that they are cooked evenly in the wok.
2. Peel and mince the ginger.
3. In a frying pan, add two tablespoons of olive oil and sauté the garlic with the minced ginger.
4. Then, with the heat at medium intensity, add the spices and mix well so that the aromas are integrated.
5. Add the julienned red cabbage, celery chunks, raisins, and mung bean sprouts. Sauté them in the wok while continuing to move the ingredients from the bottom up, putting the heat on medium high, until you notice that the red cabbage is al dente.
6. Season with salt and pepper to taste.