Stir-fried vegetables with sweet potato crisps

Recipe from: 9/1/2004 12:00:00 AM

Ingredients 14
Servings 6
Time

Ingredients

  • 60
    ml
    butter
  • 1
    red onion, sliced
  • 0.50
    cabbage, finely shredded
  • 250
    g
    spinach, finely shredded
  • 65
    ml
    sunflower or sesame seeds
  • 65
    ml
    bean sprouts
  • 5
    ml
    dried basil
  • 5
    ml
    thyme
  • salt and pepper to taste
  • CRISPS
  • 500
    ml
    oil
  • 3
    sweet potatoes, thinly sliced
  • 5
    ml
    cumin
  • 10
    ml
    salt
 

Method

 
Melt butter, add onion and cabbage and cook, stirring, until vegetables are soft.
Mix in spinach, sunflower or sesame seeds and sprouts. Season with herbs, salt and pepper to taste.
CRISPS
Heat oil in a pan and deep-fry sweet potatoes until golden. Drain on paper towels.
Lightly sprinkle sweet potatoes with cumin and salt. Serve vegetables with the crisps.
 

Read more on: deep-fry  |  stir-fry
 

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