Chinese cabbage with ginger

    16 mins

    All members of the cabbage family contain phytochemicals that help fight cancer.

    2 people made this

    Serves: 4 

    • 1 tablespoon (15ml) vegetable oil
    • 1 tablespoon finely chopped, peeled fresh ginger
    • 6 cups (450 g) coarsely chopped Chinese cabbage (wombok) or buk choy
    • ¼ teaspoon salt
    • ¼ cup (60 ml) salt-reduced chicken or vegetable stock
    • 1 tablespoon chopped roasted peanuts

    Prep:10min  ›  Cook:6min  ›  Ready in:16min 

    1. 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.
    2. Remove pan from heat. Leave, covered, 1 minute. Sprinkle with peanuts and serve.

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