Sesame greens and bean sprouts


  • 2 tablespoons sesame seeds
  • 2 tablespoons sunflower oil
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 small Savoy cabbage, about 300 g, finely shredded
  • ½ head of Chinese cabbage, finely shredded
  • 2 cups (180 g) bean sprouts, trimmed
  • 4 tablespoons oyster sauce
  • salt and pepper


  1. Heat a small saucepan and dry–fry the sesame seeds, shaking the pan frequently, until they are just beginning to brown.
  2. Turn the seeds out into a small bowl and set aside.
  3. Heat the oil in a wok or large frying pan.
  4. Add the onion and garlic, and stir–fry for 2–3 minutes or until softened slightly.
  5. Add the cabbage and Chinese cabbage and stir–fry over a fairly high heat for 2–3 minutes or until the vegetables are just beginning to soften.
  6. Add the bean sprouts and continue cooking for a few seconds.
  7. Make a space in the centre of the pan.
  8. Pour in the oyster sauce and 2 tablespoons of water, and stir until hot, then toss the vegetables into the sauce.
  9. Taste and add pepper, with salt if necessary (this will depend on the saltiness of the oyster sauce).
  10. Serve immediately, sprinkled with the toasted sesame seeds.

Serves 4
Preparation: 10 minutes
Cooking: about 10 minutes


Source: Amazing Vegetables
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