Crisp-tender stir-fried cabbage, carrots and peppers in a savoury soy-sesame glaze with fresh lime and herbs.
Main INGREDIENTS
- Vegetables
Ingredients
Method
Ingredients
- 2 tablespoons vegetable oil
- 1 small red onion, thinly sliced
- 3 carrots, julienned
- 3 bell peppers (mixed colours), thinly sliced
- Small knob fresh ginger, thinly sliced
- 3 cloves garlic, finely chopped
- 1 medium green cabbage, roughly chopped
- 4 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 lime, juice only
- Salt and black pepper
To garnish
- 2 spring onions, thinly sliced
- 2 teaspoons toasted sesame seeds
- Fresh coriander
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Method
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1Heat the Le Creuset Carbon Steel Wok over medium-high heat. Add oil, onion and carrots. Fry for 2-3 minutes.
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2Add peppers, ginger, garlic and cabbage. Stir-fry for 3–4 minutes until crisp-tender.
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3Stir in soy sauce, sesame oil, sugar and lime juice. Season to taste.
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4Serve immediately, topped with spring onions, sesame seeds and coriander.
Cook over high heat and avoid overcrowding the wok to keep vegetables crisp and vibrant.
