Chinese Vegetable Stirfry

The very typical Chinese dish Chinese leaves are like a cross between a cabbage crunchy lettuce, a delicious peppery flavour. If you can get them the local Oriental store do so if not use some sort of cabbage as suggested ingredients. If you make this please take a photograph and post together with the rest thank you

Keith Vigon @cook_4574654

United Kingdom

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Ingredients

3 tbspsunflower oil
1 tbspsesame oil
1garlic clove, chopped
225 gbroccoli florets, cut into small pieces
1 cupsugar snap peas
1whole Chinese leave about 450 g, or Savoy cabbage, or as you, sliced
For spring onions, finely chopped
2 tbspsoy sauce
2 tbspdry sherry
1 tbspsesame seed, lightly toasted

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Steps

1

Heat the oil in a wok or large frying pan until really hot and the garlic and stirfry for 30 seconds
2

Add the broccoli florets and stirfry for 3 minutes. Add the sugar snap peas and cook for 2's, then toss in the Chinese leaves or cabbage spring onions and stirfry for a further 2 minutes
3

Pour on the soy sauce, sherry 2 to 3 tbsp of water and stir fry for a further 4 minutes, until vegetables are just tender. Sprinkle with the toasted sesame seed to serve hot