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Cabbage with Beansprouts and Onions
- Serves
4
- Difficulty
Easy
By Gary Rhodes
Published 1999
In this recipe I’ve blanched the cabbage to take out its rawness and flavoured it very simply with olive oil. The beansprouts give a light, crunchy taste.
Ingredients
½ 225 g 8 oz
Method
Blanch the cabbage and beansprouts separately in boiling salted water, then refresh under cold water and drain well. Melt the butter and olive oil in a wok or frying-pan and fry the onions until softened and golden brown. Add the cabbage and beansprouts and season with salt, pepper and five-spice powder. Now stir-fry for 2–3 minutes and the dish is ready.
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