Chinese Vegetable Stir-fry recipe
information
This is a typical stir-fried vegetable dish popular all over china. Chinese leaves are like a toss between a cabbage and a crunchy lettuce, with a delicious peppery flavour.
ingredients
45 ml (3 tbsp) sunflower oil
15 ml (1 tbsp) sesame oil
1 garlic clove, chopped
225 g (8 oz) broccoli florets, cut into small pieces
115 g (4 oz) sugar snap peas
1 head Chinese leaves, about 450 g (1 lb) or Savoy cabbage, sliced
4 spring onions, finely chopped
30 ml (2 tbsp) soy sauce
30 ml (2 tbsp) Chinese rice wine or dry sherry
30 -45 ml (2 - 3 tbsp) water
15 ml (1 tbsp) sesame seeds, lightly toasted
15 ml (1 tbsp) sesame oil
1 garlic clove, chopped
225 g (8 oz) broccoli florets, cut into small pieces
115 g (4 oz) sugar snap peas
1 head Chinese leaves, about 450 g (1 lb) or Savoy cabbage, sliced
4 spring onions, finely chopped
30 ml (2 tbsp) soy sauce
30 ml (2 tbsp) Chinese rice wine or dry sherry
30 -45 ml (2 - 3 tbsp) water
15 ml (1 tbsp) sesame seeds, lightly toasted
method
1. Heat the sunflower and sesame oils in a preheated wok or large frying pan, add the garlic and stir-fry for 30 seconds.
2. Add the broccoli florets and stir-fry for 3 minutes. Add the sugar snap peas and cook for 2 minutes, then toss in the Chinese leaves or cabbage and the spring onions and stir-fry for a further 2 minutes.
3. Pour on the soy sauce, rice wine or dry sherry and water and stir-fry for a further 4 minutes, or until the vegetables are just tender. Sprinkle with the toasted sesame seeds and serve hot.
2. Add the broccoli florets and stir-fry for 3 minutes. Add the sugar snap peas and cook for 2 minutes, then toss in the Chinese leaves or cabbage and the spring onions and stir-fry for a further 2 minutes.
3. Pour on the soy sauce, rice wine or dry sherry and water and stir-fry for a further 4 minutes, or until the vegetables are just tender. Sprinkle with the toasted sesame seeds and serve hot.
serving amount
serves 4
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more information
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