1 T. butter

1 T. sesame oil

3 spring onions (scallions), thinly sliced

2 small Chinese cabbages, coarsely shredded

Salt and pepper to taste

1 T. white wine vinegar

125ml single (light) cream

2 tsp. soy sauce

 

Melt the butter with the oil in a large frying-pan. Add the spring onions (scallions) and cabbages and stir-fry for 3 minutes. Sprinkle over the salt, pepper and vinegar and stir-fry for a further 3 minutes, or until the cabbage is cooked but still crisp. Stir in the remaining ingredients and cook, stirring constantly, for 4 minutes, or until the sauce comes to the boil. Remove from the heat and transfer the mixture to a warmed serving dish. Serve at once.