Number of servings :
Cooking time: 4 to 6 minutes
Type of meal : | Side Dishes | Side Dishes
Special diet :
30 g sesame seeds
2 tablespoons (30 mL) sunflower oil
1 onion, chopped
2 garlic cloves, chopped
1 small head savoy cabbage, finely shredded
1/2 head Chinese leaves, finely shredded
170 g bean sprouts
4 tablespoons (60 mL) bottled oyster sauce
Salt and fresh-ground black pepper
- Heat a small saucepan over high heat. Add the sesame seeds and dry-fry, shaking the pan frequently, until they begin to brown. Tip the seeds out into a small bowl and set aside.
- Heat the oil in a wok or large skillet over medium heat. Add the onion and garlic and stir-fry until beginning to become soft, 2 to 3 minutes. Add the cabbage and Chinese leaves and continue stir-frying until the vegetables are crisp-tender, 2 to 3 minutes. Add the bean sprouts and continue stir-frying for a few seconds.
- Make a space in the middle of the pan. Pour in the oyster sauce and 2 tablespoons (30 mL) of water, and stir until hot. Toss the vegetables into the sauce. Taste and add pepper, with salt, if necessary (this will depend on the saltiness of the oyster sauce). Sprinkle with the toasted sesame seeds.
Cook with colour: Use 3 1/2 cups finely shredded red cabbage, instead of the savoy cabbage, and add 3 chopped cooked beets, with the bean sprouts. Red cabbage will require 2 minutes additional stir-frying, so add to the wok before the Chinese leaves. Use 1 tablespoon (15 mL) honey with 2 tablespoons (30 mL) soy sauce instead of the oyster sauce.
Add some almonds: Toasted flake almonds can be sprinkled over the vegetables instead of the sesame seeds.
Nutrients per serving: 150 calories, 5 g protein, fat 11 g fat (of which saturated fat 1 g), 9 g carbohydrates (of which sugars 5 g), 6 g fibre.
Imported on 2011-01-20 20:26:46 — Original ID:1098