Ø 50 ml oil
Ø 250 gms green cabbage, shredded
Ø 2 small leeks thinly sliced
Ø 3 dried red chillies, seeded and thinly sliced
Ø 1 tsp black pepper corns, crushed
Ø 50 ml light malt vinegar
Ø 1 tsp sesame oil
Ø 1 tsp salt
Ø 25 gms sugar
Ø 1 tsp soya sauce
Heat the oil in a wok or frying pan. Add the cabbage, leeks and chillies and fry over high flame for 2 minutes. Stir in the pepper corns, vinegar and sesame oil. Blend the salt, sugar and soya sauce together and stir into the pan. Serve at once. (The vinegar will discolour the cabbage if the dish is left to stand.) Serve 3 to 4.
