Tuesday, September 3, 2013

Savoy cabbage, courgette & runner bean stir-fry

20081106 SavoyCabbageStirfry EWeb

1 small or half a large onion, chopped

1 clove garlic, crushed

1 medium courgette, sliced
4 runner beans, chopped
3-4 Savoy cabbage leaves, cut into 1cm strips
olive oil
vegetable stock powder


Heat a couple of tablespoons of olive oil in a large frying pan.  Add the onion and garlic and sautee over medium heat until soft and translucent.
Add the runner beans and courgette and continue to sautee for a further 3-4 minutes.  Add the cabbage, stir fry for another minute, then add enough water just to cover the base of the pan.  Sprinkle half a teaspoon of vegetable stock powder over the vegetables and steam fry until all the water has evaporated and the vegetables are tender but retain some crunch.  If you wish, grate a little Parmesan cheese over the vegetables and serve hot.

No comments:

Post a Comment