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.