I am not ashamed to admit that I’m not a huge fan of cabbage!  However, I am not going to let that stop me from giving my daughters exposures to it.  My food legacy is something that I am acutely aware of and try to make sure doesn’t impact my kids.   So, this month’s challenge was not only about pleasing my husband & kids with a new vegetable, but also pleasing me!  The key to this was to find an acceptable texture – soggy steamed cabbage was not going to present well or be met with much enthusiasm from my family or me.  If I couldn’t be genuinely enthusiastic about it – fat chance my kids would be!

Lucky my hubby came to the rescue and produced this AMAZING stir-fry for us filled with loads of colourful vegies.

Mark's Rainbow Stir-Fry
Prep time
Cook time
Total time
Delicious stir-fry full of great colour and texture for the whole family.
Cuisine: Asian
  • red cabbage, sliced thinly
  • green cabbage, sliced thinly
  • peanuts, chopped
  • ground cinnamon
  • peanut oil
  • broccoli florets
  • red capsicum, thinly sliced
  • 2 tbsp Hoi Sin sauce
  • pork mince (we use 200g for 2 adults and 2 small children)
  • rice noodles
  • (Add the quantities of these ingredients that suit you and your family)
  1. Heat your wok and add the peanut oil, peanuts and cinnamon. Continuously stir until fragrant (not burnt). Remove them from the wok and reserve the cinnamon peanuts to be added at the end.
  2. Brown your pork mince (1-2 mins) and add your vegies and hoi sin sauce. Stir-fry for a few minutes and then add the cooked rice noodles. Once everything is cooked to your liking add the peanuts back to the wok, stir and serve from the middle of the table.




Rainbow Stir-Fry with Pork and Cabbage by Play with Food

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