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Ingredientes
- 3 Tbsp. Vegetable oil
- 4 med Shallots, cut into long thin (4 to 5) slivers
- 2 x Cloves garlic, peeled and cut into fine long slivers
- 1 x Fresh green chilli cut into long, thin slivers
- 340 gm Green cabbage, cored and cut lengthways into very fine strips
- 4 x Spring onions, (white and green), cut into 5cm (2") lengths and then into long thin strips
- 3 Tbsp. Minced Chinese celery, (3 to 4) leaves or possibly ordinary celery leaves
- 4 Tbsp. Vegetable stock
- 1 tsp Salt, or possibly to taste
Direcciones
- Put the oil in a large frying pan or possibly wok and set over medium-high heat. When warm, put in the shallots and garlic. Stir and fry for 1 minute. Put in the green chilli and stir for a further 30 seconds.
- Now put in the cabbage, spring onions and celery leaves. Stir and fry for 3 min. Add in the stock and salt. Stir once, then bring to a simmer. Cover, turn the heat to medium and cook for 5 - 7 min or possibly till the cabbage has wilted completely. Uncover, turn the heat up a bit and stir for another 1 - 2 min. Taste for salt and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 493g | |
| Calories 474 | |
| Calories from Fat 365 | 77% |
| Total Fat 41.31g | 52% |
| Saturated Fat 3.15g | 13% |
| Trans Fat 1.05g | |
| Cholesterol 0mg | 0% |
| Sodium 2638mg | 110% |
| Potassium 807mg | 23% |
| Total Carbs 26.18g | 7% |
| Dietary Fiber 9.2g | 31% |
| Sugars 12.64g | 8% |
| Protein 5.66g | 9% |
