whole
Chinese leaf (about 450 g) or Savoy cabbage, sliced
spring
onions, finely chopped
soy sauce
dry sherry
sesame
seeds, lightly toasted
Method :
Heat the oils in a wok or large frying pan until really hot, add
the garlic and stir fry for 30 seconds.
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.
Pour on the soy sauce, sherry and 30 - 45 ml or 2 - 3 tbsp 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.
Serves 4
A typical stir fried vegetable dish popular all over China. Chinese
leaves are like a cross between a cabbage and a crunchy lettuce, with a
delicious peppery flavor.
