Chinese Cabbage with Ginger
1 / 1
6 people made this
All members of the cabbage family contain phytochemicals that help fight cancer. This is a great side dish.
1 tablespoon vegetable oil
1 tablespoon finely chopped, peeled fresh ginger
6 cups (450 g) coarsely chopped Chinese cabbage (wombok) or buk choy
1/4 teaspoon salt
1/4 cup (60 ml) salt-reduced vegetable stock
1 tablespoon chopped roasted peanuts
- Heat a large non-stick frying pan or wok over high heat. Add oil and ginger. Cook 30 seconds. Add cabbage. Stir-fry 2 minutes. Add salt and stock. Cover. Cook until almost wilted, about 2 minutes.
- Remove pan from heat. Leave, covered, 1 minute. Sprinkle with peanuts and serve.
Write a review
Click on stars to rate