Chinese Cabbage in Cream Sauce recipe
ingredients
1 Tbs Butter
1 Tbs Sesame oil
3 Spring onions (scallions), thinly sliced
2 Small Chinese cabbages, coarsely shredded
Salt and pepper to taste
1 Tbs White wine vinegar
125 ml (4 fl oz) 1/2 cup Single (light) cream
2 tsp Soy sauce
1 Tbs Sesame oil
3 Spring onions (scallions), thinly sliced
2 Small Chinese cabbages, coarsely shredded
Salt and pepper to taste
1 Tbs White wine vinegar
125 ml (4 fl oz) 1/2 cup Single (light) cream
2 tsp Soy sauce
method
1. Melt the butter with the oil in a large frying-pan. Add the spring onions (scallions) and cabbages and stir-fry for 3 minutes.
2. Sprinkle over the salt, pepper and vinegar and stir-fry for a further 3 minutes, or until the cabbage is cooked but still crisp.
3. Stir in the remaining ingredients and cook, stirring constantly, for 4 minutes, or until the sauce comes to the boil.
4. Remove from the heat and transfer the mixture to a warmed serving dish. Serve at once.
2. Sprinkle over the salt, pepper and vinegar and stir-fry for a further 3 minutes, or until the cabbage is cooked but still crisp.
3. Stir in the remaining ingredients and cook, stirring constantly, for 4 minutes, or until the sauce comes to the boil.
4. Remove from the heat and transfer the mixture to a warmed serving dish. Serve at once.
serving amount
serves 6
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