Chinese cabbage with ginger
16 mins
All members of the cabbage family contain phytochemicals that help fight cancer.
Lynn Lewis
2 people made this
Ingredients
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
Directions
Prep:10min ›
Cook:6min ›
Ready in:16min
- 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.
