Chinese-style vegetables

1. 1

   Heat the oil in a large frying pan or wok over a low-medium heat. Once the oil is hot, add the garlic, ginger and chilli to the pan and fry for 1 minute until the garlic just starts to colour.

2. 2

   Meanwhile, trim the ends of the broccoli and cut in half so you have stems and florets. Turn the heat up to medium-high and add the broccoli and shredded cabbage to the frying pan. Stir to coat the vegetables in the oil before placing on a lid.

3. 3

   Fry for 5 minutes, stirring occasionally, then add 2 tablespoons water, stir and return the lid. Steam for 3 minutes, stirring occasionally. For a more tender cook, continue cooking for a further minute.

4. 4

   Remove from the heat and season with a pinch of salt before stirring one final time. Serve straight to the table with a sprinkling of toasted sesame seeds.

1 serving ≈ 200 g

Nutrition values are estimates. - means data is unavailable.