1 Head Spring Cabbage
1 Medium Onion
½ Red Pepper
1 Thumb of Ginger
1 Lemon
2 Tablespoons Sunflower oil

1 Teaspoon Honey
1 Tablespoon Soy Sauce
1 Tablespoon Oyster Sauce (or Nam Pla)
1 Tablespoon Sesame Oil
1 Clove Garlic-crushed or finely chopped

This is cooked very quickly so you must get everything together first.
Cut the stalks from the cabbage and shred the leaves finely.
Peel and finely slice the onion.
De-seed and finely slice the Pepper
Peel and slice the ginger into thin slices, then again slice into matchsticks.
Using a potato peeler pare the zest from the lemon, no pith, and then shred this.
Mix the lemon juice with the honey, soy, oyster sauce, sesame the crushed garlic together in a bowl.

Heat a pan with the sunflower until very hot.
Toss in the onion, pepper,ginger and lemon zest.
Stir and fry for two minutes and then add the shredded cabbage to the pan.
Fry this for 4 to 5 minutes until the cabbage turns dark green.
Add all the ingredients from the bowl.
Continue to cook for a further few minutes until the liquid is absorbed with the cabbage.
Serve on its own with rice or cous cous or as a side dish.