1 tsp minced ginger
4-5 bok choy, rinsed, separate thinly sliced stems and thinly sliced leaves
1 cup finely sliced cabbage
2 tbsp 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 tas
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.
Slice the bok choy, cabbage, carrots and mushrooms to the approximate size of the pasta (which in this case, fusilli) to better the bite (chew) in each spoonful as you eat. This perfects the textures (and bite) of the final dish.