March 20, 2019


Chinese cabbage - 350 gms
Green chilli - 1
Red bell pepper - 1
Groundnut oil - 2 tbsp
Large onion - 1 (coarsely chopped)
Garlic clove - 1 (finely chopped)
Lemon juice - 3 tbsp
Large tomatoes - 4 (cut into narrow strips)
Shrimp - 225 gms (cleaned)
Salt and freshly ground pepper
Chinese light soy sauce - 1 tbsp


  • Rinse the cabbage and cut into very thin strips.
  • Rinse, trim and seed the chilli and the bell pepper.
  • Heat the oil in a wok and stir fry the onion until transparent.
  • Add the garlic and stir until the light golden.
  • Add the cabbage and stir fry for 3 minutes. Add 750 ml boiling water and the lemon juice and bring to the boil. Boil vigorously for 2 minutes.
  • Add the tomatoes, chilli and bell pepper. Reduce the heat and simmer for 3-4 minutes.
  • Stir in the shrimp and season to taste. Stir in Chinese soy sauce if liked.

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