Pek chye supplies the same disease-fighting anti-oxidants as other cabbages, as well as considerably higher amounts of calcium and beta carotene.
Used different ingredients. When I tasted the dish at the end I thought it needed a bit more flavour so I added some finely chopped fresh ginger. It improved the taste, but ideally I would have added it earlier in the cooking, either with the meat, or even added it to the marinade. - 09 Jun 2009 (Review from Allrecipes AU | NZ)
Very disappointed with this recipe. It had virtually no flavour! I used ginger too and marinated the meat for over an hour but still below average. - 27 Feb 2015 (Review from Allrecipes AU | NZ)