- 400g Carrot
- Half medium sized cabbage
- 2 tbsp olive oil
- 1 bird's eye chili
- Chop the cabbage into 5mm strips and slice the carrot into small slices.
- Finely chop the chili.
- Heat the oil in a wok on a medium heat until it starts to smoke.
- Put the cabbage, carrots and chili into the wok.
- Fry the vegetables, stirring every couple of minutes until they are slightly cooked, but still crispy. This will probably take about 10 to 15 minutes.