Braised cabbage


6 (around 800g) baby Chinese cabbage, quartered, lengthwise
Thumbsize piece fresh ginger, sliced
11/2 tbsp grapeseed oil
150g Omnipork, defrosted
100ml OraSi rice milk
100ml OraSi rice cream
1 tbsp potato starch, dissolved in a little water
1 tsp mushroom stock powder
Salt and freshly ground black pepper



1. Blanch the cabbages with the ginger for 5 minutes.
2. Saute the Omnipork for 6-8 minutes in oil until crispy.
3. Cook the OraSi rice milk, rice cream, potato starch, mushroom powder, salt
and pepper together until thickened. Pour over the vegetables,
sprinkle over Omipork and serve.