Chinese Style Cabbage

Healthy Stir-Fried Cabbage

Stir-frying offers a significant advantage by quickly cooking the dish, locking in nutrients, and partially steaming the vegetables. Among various cooking methods, I consider stir-frying one of the healthiest and tastiest ways to prepare and enjoy vegetables. Chinese Style Cabbage, a quick and satisfying main meal, exemplifies this delicious approach.

Two Different Cabbages

This dish features two distinct types of cabbage: regular cabbage and wombok. Please refer to the images below to familiarize yourself with these varieties. When preparing any cabbage, always peel off the outer layers. I find that a long serrated knife (bread knife) works best for this task. Cut the cabbage just before cooking it in the wok to preserve its nutrients. This same approach applies to all ingredients in your stir-fry dishes. Cut them and place them in small separate bowls just before you start cooking the dish.

Regular Cabbage	Wombok (Chinese cabbage)

 

Ingredients

• 2 teaspoons sesame oil
• 3 cloves of finely cut garlic
• 1 medium onion, chopped finely
• 1cm piece (1/2 inch) of fresh ginger root, peeled & chopped finely
• 2 cups shredded cabbage
• 1 cup shredded wombok (Chinese cabbage)
• 1 carrot, sliced thinly into finger length
• 2 sticks of celery, sliced
• 4 spring onions, chopped
• 2 tablespoons soy sauce
• 2 cups of bean (mung bean) sprouts

Method

• Heat the sesame oil in a wok.
• Add the garlic, onion and ginger.
• Stir-fry for one minute, then add the remaining vegetables (except the bean sprouts)
• Stir-fry for a further 1 minute, then add the soy sauce.
• Stir-fry another 1-2 minutes until vegetables are tender – but still crisp.
• Add the bean sprouts, toss and quickly serve.
• Enjoy!