Chinese Leave with Sweet &Sour Sauce..



1 head Chinese leaves

200 g pack Choi

1 tbsp cornflour

1 tbsp soy sauce

2 tbsp brown sugar

3 tbsp orange juice

2 tbsp tomato purée

3 tbsp sunflower oil

15 g ½ oz non-dairy margarine

1 tsp salt

2 tbsp toasted sesame seeds


Discard any tough outer leaves and stalks from the Chinese leaves and Pak Choi and wash well.Drain throughly and pat dry with absorbent kitchen paper. Shred the Chinese leaves and Pak Choi lengthways. Reserve.

In a small bowl, blend the cornflour with 4 tablespoons of water add the soy sauce, sugar, vinegar,orange juice and and tomato purée and stir until blended throughly.

Meanwhile, heat a wok or large frying pan and add the sunflower oil and margarine . When melted, add the prepared Chinese leaves and Pak Choi, sprinkle with salt and pepper and stir-fry for 2 minutes. Reduce the heat and cook gently for a further 1-2 minutes or until tender.

Transfer the Chinese leaves and Pak Choi to a serving platter and drizzle over the warm sauce. Sprinkle with the sesame seeds and serve immediately.

Published by DFV Queen

I have develop a passion for natural and healthy life style, starting with a vegan life style including regular exercising each day. Which helped to feel inspired and happy within myself. my diet is very restricted due to severe allergies! When ever a food triggers a hostile response from the body's immune system the result is an allergy attack, which on occasion may be life-threatening although it's relatively simple to identifying problem foods, avoiding them completely is not always easy. My journey with allergies hasn't been easy "but" it has helped me to becomes a stronger person and would like to share and encourage others to never get discouraged, there's always light at the end of the tunnel if you keep persevering.

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