Cabbage with Beansprouts and Onions

Name: Cabbage with Beansprouts and Onions
Yield: Serves 4
Cuisine: British
Ingredients: Salt and pepper; 1 tablespoon olive oil; A pinch of five-spice powder; Salt and pepper; 225 g (8 oz) beansprouts; ½ green cabbage, shredded; 25 g (1 oz) butter; 2 onions, sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

New British Classics

By Gary Rhodes

Published 1999

About

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 green cabbage, shredded
225 g (8 oz) beansprouts

Europe
United Kingdom
Side dish
Vegetarian
Gluten-free

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.