Serves 4

Ingredients:

2 tbsp Olive Oil
1 tsp Sesame Oil
8 large leaves spring cabbage (collards) shredded
3 yellow or orange peppers cut into thin strips
175g (6oz) mushrooms quartered
50 grams Beansprouts
Soy Sauce

Method:

Heat 1 tbsp olive oil in a wok or large frying pan and stir fry the onions for about 2 minutes or just beginning to brown.  Add a further tbsp of olive oil and add the cabbage, stir fry for 2 minutes.  Add peppers, mushrooms and bamboo shoots and stir fry for 3 minutes.  Sprinkle with soy sauce and 1 tsp of sesame oil.  Serve immediately.

This dish should provide at least 10 mg of Lutein and 1 mg of Zeaxanthin per portion.

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