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Stir-fried cavolo nero
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Serves: 4
400g cavolo nero, stalks discarded and leaves cut into 6-8cm pieces
1 tbsp rice wine vinegar
2 tbsp light soy sauce
large pinch caster sugar
1 tbsp vegetable oil
1 tbsp sesame oil
3 garlic cloves, sliced
2 green Thai chillies
2 red chillies, quartered, deseeded and cut into 2cm-long pieces
1. Blanch the cavolo nero in a pan of boiling salted water for 1 minute, then drain. Meanwhile, stir together the vinegar, soy and sugar; set aside.
2. Heat both oils together in a wok or frying pan, then stir-fry the garlic and the whole and chopped chillies for 1 minute. Add the cavolo nero and soy mixture and cook for 2 minutes. Serve, but don’t eat the whole chillies. SF
This recipe first appeared in the Harvest section of Waitrose Food, October 2016 issue. Download the Waitose Food app for the full issue
Typical values per serving:
Energy |
457kJ 110kcals |
---|---|
Fat | 8.8g |
Saturated Fat | 1.1g |
Carbohydrate | 3.9g |
Sugars | 3.4g |
Protein | 3.8g |
Salt | 1.5g |
Fibre | 3.3g |
This recipe was first published in Sat Oct 01 12:36:00 BST 2016.
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