Stir-fried pek chye with snow peas

    20 mins

    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.

    2 people made this

    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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