Summary

Ingredients

• 132 g pointed cabbae
• 96 g leek
• 96 g bell pepper (s)
• 64 g onion (s), red
• 12 g pepper (s)
• 2 tablespoon rapeseed oil
• 2 tablespoon oyster sauce
• pepper

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Instructions

1. Roughly dice the onions. Clean and roughly dice the bell pepper. Cut the pepper, leek and pointed cabbage into strips.
2. Heat the rapeseed oil in a wok, pan or saucepan. Fry the vegetables for about 8 minutes while stirring. Season with the oyster sauce. If you like, you can still pepper.