Red Cabbage & Chestnut Stir-fry

This is a wonderful winter vegan recipe - full of colour and crunch!

The recipe can easily be adapted to suit your taste and the ingredients you have at hand - and now is a great time to collect fallen sweet chestnuts. Cook for longer if you want the vegetables softer, but they should be a bit crunchy. Serve with rice or noodles.

Serves 4

Ingredients:

• 1 small red cabbage (about 500g), thinly sliced
• 200g unsweetened chestnuts, peeled and halved
• 2 carrots, cut into matchsticks
• 1 yellow pepper, sliced
• 1 red pepper, sliced
• A handful of cranberries (optional)
• 1 clove garlic, peeled and chopped
• 1 red chilli pepper, chopped (optional)
• Juice of 2 oranges (or orange juice)
• 1 tbsp. toasted sesame oil
• 2 tbsp. soy sauce
• 1/2 tsp ginger root, finely grated
• Sesame seeds, for garnish

Method:

• Put the sesame oil, garlic, ginger and chilli pepper into a large frying pan or wok and stir over a medium heat until the garlic starts to brown.
• Add the red cabbage and carrots to the pan and fry, stirring occasionally, until al dente - about 20 minutes.
• Add the orange juice, red and yellow peppers, chestnuts, cranberries and soy sauce (if cooking with noodles add them now too) and cook over a medium heat for a further five minutes.
• Serve hot, garnished with sesame seeds.

Recipe by Jill Strong, courtesy of PETA