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.