Watercress, Bok Choy and Cabbage Pasta (Salad) Recipe
by tigerfish

vegetarian

Avg. 4/5 1 vote

Prep time: 15 minutes	American
Cook time: 15 minutes	Servings: 2

Ingredients

3 cloves garlic, finely minced; 1tsp minced ginger; 4-5 bok choy, rinsed, separate thinly sliced stems and thinly sliced leaves; 1 cup finely sliced cabbage; 2 tablespoons thinly sliced carrot; 4 fresh shitake mushroom caps, thinly sliced; leaves of watercress, roughly torn (you can use your fingers to tear them) to small leaves; salt and pepper to taste; cooked fusili

In a light oiled pan, fry the ginger and garlic till fragrant. Add the carrot and fry briskly, followed by cabbage. It takes about 5-8 minutes for carrot and cabbage to turn slightly tender. Then add in mushrooms, bok choy stems and lastly the leaves. Fry and mix them thoroughly, adding some water/stock if necessary if mixture becomes too dry. Add in watercress leaves, then cooked pasta and give it a good toss in the pan. Pinch of salt and pepper to taste.