ingredients
2 tbsp Borderfields Cold Pressed rapeseed oil
1 tsp black mustard seeds
1 clove garlic, peeled and finely chopped
½ Savoy cabbage, shredded
1 small onion, peeled and finely diced
Juice of ½ lime
Sea salt and black pepper
method
Heat a wok until hot, add the rapeseed oil, then the mustard seeds and fry until the seeds start to pop. Add the onion and continue stirring until the onion is soft, add the cabbage and the garlic and stir-fry for about 2-3 minutes. Remove from the heat, stir in the lime juice and sea salt and black pepper and serve.
