| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Chinese | Drink, Food & | 1 | Servings |
INGREDIENTS
| 3 | T | Vegetable oil |
| 4 | Shallots, cut into long thin | |
| 4 to 5 | ||
| slivers | ||
| 2 | Cloves garlic, peeled and | |
| cut into | ||
| fine long slivers | ||
| 1 | Fresh green chilli cut into | |
| long thin slivers | ||
| 340 | g | Green cabbage, cored and cut |
| lengthways into | ||
| very fine strips | ||
| 4 | Spring onions, white and | |
| green | ||
| cut into 5cm 2" | ||
| lengths and then | ||
| into long thin | ||
| strips | ||
| 3 | T | Chopped Chinese celery, 3 |
| to 4 | ||
| leaves or ordinary celery | ||
| leaves | ||
| 4 | T | Vegetable stock |
| 1 | t | Salt, or to taste |
INSTRUCTIONS
Put the oil in a large frying pan or wok and set over medium-high heat. When hot, put in the shallots and garlic. Stir and fry for 1 minute. Put in the green chilli and stir for a further 30 seconds. Now put in the cabbage, spring onions and celery leaves. Stir and fry for 3 minutes. Add the stock and salt. Stir once, then bring to a simmer. Cover, turn the heat to medium and cook for 5 - 7 minutes or until the cabbage has wilted completely. Uncover, turn the heat up a bit and stir for another 1 - 2 minutes. Taste for salt and serve. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2238
Calories From Fat: 1478
Total Fat: 164.8g
Cholesterol: 607.8mg
Sodium: 2869.1mg
Potassium: 2840.3mg
Carbohydrates: 7.7g
Fiber: 4g
Sugar: <1g
Protein: 171.8g