Equipment and Utensils
Chinese wok / frying pan
Flat stainless steel spoon
65 grams (½ cup or 4 small) Pork Sausages cut into ½ cm roundels
80 grams (1 cup) Mushrooms cut lengthwise 1 into 8
25 grams (¼ cup) Cabbage cut into big dices
40 grams (¼ cup) Red Onion cut into dices
100 grams (½ cup) Capsicum cut into dices
1 teaspoon Olive Oil
¼ teaspoon Butter
¼ teaspoon Salt
¼ teaspoon White Pepper Powder
½ teaspoon Vinegar
1 Sweet Lime
Start by adding butter and olive oil in a wok over medium-high heat.
Add onions and stir fry till they become translucent.
Add sausages and fry for 1 minute.
Now add mushrooms, keep stirring till they lose out all moisture.
When the wok / pan becomes dry, add capsicum, cabbage.
Continue stir-frying for another 2 minutes.
The capsicum should soften but still retain some of its crispness.
Add vinegar and season to taste with salt and pepper.
Remove from heat.
Garnish with the sweet lime and serve immediately.
Preparation Time: 18 minutes
Cooking Time: 8 minutes
Number of Servings: 2
Total Calories: 329 Kcal
Fat: 37.5 gm
Protein: 25 gm
Vitamin C: 345 mg
Sodium: 270 mg