Chinese-style vegetables recipe
 The perfect side to meat, fish or even tofu, these Chinese-style greens are a quick and healthy addition to dinner. 2 tbsp sesame oil 3 garlic cloves, finely choppedthumb-sized piece fresh root ginger, finely chopped1 medium chilli, seeds removed and finely diced200g/7oz Tenderstem broccoli (or purple sprouting broccoli)100g/3½oz Savoy cabbage, shredded 1 tbsp sesame seeds, toasted sea salt 2 tbsp sesame oil 3 garlic cloves, finely chopped thumb-sized piece fresh root ginger, finely chopped 1 medium chilli, seeds removed and finely diced 200g/7oz Tenderstem broccoli (or purple sprouting broccoli) 100g/3½oz Savoy cabbage, shredded 1 tbsp sesame seeds, toasted sea salt Method Heat the oil in a large frying pan or wok over a low-medium heat. Once the oil is hot, add the garlic, ginger and chilli to the pan and fry for 1 minute until the garlic just starts to colour. Meanwhile, trim the ends of the broccoli and cut in half so you have stems and florets. Turn the heat up to medium-high and add the broccoli and shredded cabbage to the frying pan. Stir to coat the vegetables in the oil before placing on a lid.Fry for 5 minutes, stirring occasionally, then add 2 tablespoons water, stir and return the lid. Steam for 3 minutes, stirring occasionally. For a more tender cook, continue cooking for a further minute. Remove from the heat and season with a pinch of salt before stirring one final time. Serve straight to the table with a sprinkling of toasted sesame seeds. Heat the oil in a large frying pan or wok over a low-medium heat. Once the oil is hot, add the garlic, ginger and chilli to the pan and fry for 1 minute until the garlic just starts to colour. Heat the oil in a large frying pan or wok over a low-medium heat. Once the oil is hot, add the garlic, ginger and chilli to the pan and fry for 1 minute until the garlic just starts to colour. Meanwhile, trim the ends of the broccoli and cut in half so you have stems and florets. Turn the heat up to medium-high and add the broccoli and shredded cabbage to the frying pan. Stir to coat the vegetables in the oil before placing on a lid. Meanwhile, trim the ends of the broccoli and cut in half so you have stems and florets. Turn the heat up to medium-high and add the broccoli and shredded cabbage to the frying pan. Stir to coat the vegetables in the oil before placing on a lid. Fry for 5 minutes, stirring occasionally, then add 2 tablespoons water, stir and return the lid. Steam for 3 minutes, stirring occasionally. For a more tender cook, continue cooking for a further minute. Fry for 5 minutes, stirring occasionally, then add 2 tablespoons water, stir and return the lid. Steam for 3 minutes, stirring occasionally. For a more tender cook, continue cooking for a further minute. Remove from the heat and season with a pinch of salt before stirring one final time. Serve straight to the table with a sprinkling of toasted sesame seeds. Remove from the heat and season with a pinch of salt before stirring one final time. Serve straight to the table with a sprinkling of toasted sesame seeds. Recipe tips Pak choi would work well instead of cabbage, if you like. It cooks a little quicker than cabbage, so add to the pan once the broccoli has had 5 minutes. For extra heat, serve the vegetables with a drizzle of chilli sauce before sprinkling over the sesame seeds.