Stir-fried pek chye with snow peas

Stir-fried pek chye with snow peas

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About this recipe: Pek chye has more of the disease-fighting anti-oxidant beta carotene than other types of cabbage. It is low in kilojoules, has no fat, and is a rich source of fibre and vitamin C.

Lynn Lewis

Serves: 4 

  • 2 teaspoons olive oil
  • 1 medium carrot, cut into matchsticks
  • 2 tablespoons slivered fresh ginger
  • 500 g pek chye, cut into very thin slices
  • 250 g snow peas, trimmed
  • 3 tablespoons orange juice concentrate
  • 1 tablespoon brown sugar
  • 1 tablespoon soya sauce
  • ½ teaspoon salt
  • 1 teaspoon cornflour blended with 1 tablespoon water

Prep:10min  ›  Cook:10min  ›  Ready in:20min 

  1. Heat 60 ml water and the oil in a large non-stick frying pan over medium heat. Add carrot and ginger. Cook, stirring frequently, until carrot is crisp-tender, about 3 minutes.
  2. Add pek chye, snow peas, orange juice concentrate, brown sugar, soya sauce and salt. Cover and cook 3 minutes, or until pek chye begins to wilt.
  3. Uncover and cook, stirring frequently, until pek chye is crisp-tender, about 2 minutes. Stir in the cornflour mixture and cook, stirring constantly, until vegetables are evenly coated, about 1 minute.

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