Cabbage and chili stir fry

Ingredients

• 1 bag Rooty Wok potatoes
• 1 tbsp rapeseed oil
• 1 tsp salt
• 1 tbsp toasted sesame oil
• 1 fresh jalapeno or green chili
• ½ red chili
• 4 garlic cloves
• 400 g green or white cabbage
• 1 tbsp chili oil
• ½ tsp fine sea salt
• 1 tbsp lemon juice
• ½ pot fresh coriander
• black pepper from a mill

plus:

• 2 tbsp toasted sesame seeds
• 1-2 balls mozzarella

Recipe

Heat 1 tbsp of rapeseed oil in a pan and add the frozen wok potatoes. Fry for around five minutes until they are golden brown. Season with salt. Set aside.

Chop the jalapeno and red chili. Peel and chop the garlic cloves. Cut the green cabbage into pieces. If you are using white cabbage, slice it thinly. Chop the coriander.

Heat the toasted sesame oil in a pan and add the jalapeno, chili and garlic. Fry for a few minutes. Add the cabbage, chili oil, salt, and lemon juice. Fry until soft and translucent. Mix together the wokpotatoes, cabbage, and fresh coriander. Add salt to taste, plus a dash of toasted sesame oil. Shred the mozzarella over the top and garnish with toasted sesame seeds and chili.