Chinese Cabbage in Cream Sauce
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
- 4 floz Single light cream
- 2 tsp Soy sauce
Instructions
- Melt the butter with the oil in a large frying-pan. Add the spring onions (scallions) and cabbages and stir-fry for 3 minutes.
- Sprinkle over the salt, pepper and vinegar and stir-fry for a further 3 minutes, or until the cabbage is cooked but still crisp.
- Stir in the remaining ingredients and cook, stirring constantly, for 4 minutes, or until the sauce comes to the boil.
- Remove from the heat and transfer the mixture to a warmed serving dish. Serve at once.
Calories: 174 kcal
Carbohydrates: 19 g
Protein: 5 g
Fat: 11g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 27 mg
Sodium: 191 mg
Potassium: 556 mg
Fiber: 8 g
Sugar: 10 g
Vitamin A: 614 IU
Vitamin C: 112 mg
Calcium: 140 mg
Iron: 2 mg