Stir-Fried Vegetables With Herb Sauce - cooking recipe

Ingredients

1 1/4 lb small waxy potatoes
1/4 None cabbage, core removed and chopped
2-3 None large carrots, peeled and cut into batons
1 bunch spring onions, sliced
3/4 cup sour cream
1 cup full-fat yogurt
1 tbsp mixed fresh herbs, coarsely chopped + extra for garnish
1 pinch sugar
2-3 tbsp oil

Preparation

Cook potatoes in a pot of boiling salted water for 20 mins. Drain then cut in 1/2 lengthwise. Heat oil in a large pan or wok, add potatoes and stir-fry for 5 mins. Add cabbage and cook for 5 mins. Add carrots and spring onions and continue to cook for 3-4 mins. Remove from heat and season.
To serve, combine sour cream, yogurt and chopped herbs. Season and add sugar. Sprinkle stir-fried vegetables with reserved herbs and serve with sauce.