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About this recipe: With a little inspiration and the availability of international ingredients, even the most humble vegetables can be elevated to feature in unusual, well-flavoured side dishes. This succulent stir-fry is full of flavour and crunch. It is ideal as part of an Oriental menu or equally delicious with plain grilled fish, poultry or meat.
Use 250 g (9 oz) red cabbage, finely shredded, instead of the Savoy cabbage, and add 3 cooked beetroot, chopped, with the bean sprouts. Red cabbage will require 2 minutes additional stir-frying, so add to the wok before the Chinese leaves. Use 1 tbsp clear honey with 2 tbsp soy sauce instead of the oyster sauce. * Finely shredded Brussels sprouts are crisp and full flavoured when stir-fried. Use them instead of the Savoy cabbage – slice the sprouts thinly, then shake the slices to loosen the shreds. Or use shredded spring greens. Toasted flaked almonds can be sprinkled over the vegetables instead of the sesame seeds.
As well as contributing distinctive flavour, sesame seeds are a good source of calcium and therefore useful for anyone who dislikes or does not eat dairy products, the main source of this mineral in the Western diet. Although the sesame seeds do bring the fat content up, most of this fat is unsaturated. * Bean sprouts, along with other sprouted seeds, are rich in B vitamins and vitamin C. They also provide iron and potassium.
Excellent source of folate, vitamin C. Good source of vitamin B12. Useful source of calcium, iron, potassium, vitamin B1.