Friday, August 8, 2008
This quick and tasty combination of Chinese cabbage, broccoli, leeks and green beans only takes 20 minutes to prepare and cook. Serve with a meat dish and rice. Recipe serves 4-6.
6 1/2 ounces (200 g) Chinese cabbage, chopped
6 1/2 ounces (200 g) broccoli, cut into florets
5 ounces (150 g) leeks, sliced
5 ounces (150 g) green beans, sliced
4 spring onions (scallions), sliced
2 tablespoons vegetable oil
1 teaspoon sesame oil
2 teaspoons (prepared) freshly crushed garlic
1 teaspoon freshly chopped ginger
1/2 cup vegetable or chicken stock
2 teaspoons soy sauce
1/2 teaspoon chili sauce
2 teaspoons cornflour mixed with water to form a paste
1. Heat oil in a wok or deep fry-pan. Add garlic and ginger, cook for a few seconds then add the vegetables and cook, stirring, for 2 minutes.
2. Add the stock, soy sauce and chili sauce. Cover and cook for 4-5 minutes.
3. Move vegetables to one side and add the cornflour paste. Stir until it thickens. Mix vegetables in the sauce and serve.