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Ingredients:
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
4 runner beans, chopped
3-4 Savoy cabbage leaves, cut into 1cm strips
olive oil
vegetable stock powder
Method:
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.
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