Instructions: Cut the core from the cabbage and discard the tough outer leaves. Shred the leaves finely.

Slice thinly the red and yellow peppers and chop up the salad onions. Add the clove of garlic.

Heat 2 tablespoons of sunflower oil in a wok and stir fry the peppers with the garlic for 2 minutes. Add the cabbage and continue stir-frying for another 2-3 minutes until it wilts down.

Toss in the soy sauce, a trickle of sesame seed oil and a teaspoon of clear honey (optional).

Sprinkle over a few sesame seeds and serve.

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