Stir-fried Chinese cabbage with butter curry

 

Ingredients:

1/8 head of Chinese cabbage (approx. 200g)

1 piece of curry roux (solid) (approx. 15g)

10g butter

50ml milk

[A] 1/8 teaspoon salt

[A] Black pepper, to taste

Directions:

1. Roughly chop the Chinese cabbage. Finely chop the curry roux with a knife.

2. Heat butter in a frying pan over medium heat. Add the Chinese cabbage and fry until softened.

3. Add the chopped curry roux and milk to the mixture and stir over low heat for 1-2 minutes to thicken. Add [A], adjust seasoning, and you're done!