Nai-yu-ts’ai-hsin (riyc-yoo-syc-shun) is a Chinese dish of cabbage stir-fried and coated in cream sauce. Serve it as a vegetable accompaniment to Chinese meat or fish dishes.
1 tablespoon butter
1 tablespoon sesame oil
3 small spring onions , thinly sliced
2 small Chinese cabbages, coarse outer leaves removed, washed and coarsely shredded
2 teaspoon salt
2 teaspoon black pepper
1 tablespoon white wine vinegar
4 fl. oz. single cream
2 teaspoons soy sauce
In a large frying-pan, melt the butter with the oil over moderate heat. When the foam subsides, add the spring onions and cabbage and stir-fry for 3 minutes. Sprinkle over the salt, pepper and vinegar. Combine the mixture well and stir-fry for a further 2 to 3 minutes. or until the cabbage is cooked but still crisp.
Stir in the cream and soy sauce. Cook the cabbage mixture, stirring constantly, for 4 minutes or until the sauce comes to the boil.
Remove the pan from the heat. Turn the mixture into a warmed serving dish and serve immediately.