Here is another vegetarian dish that sometimes we prepare for our yoga retreats guests here in Langkawi.
Stir-fried Chinese Cabbage (serves 3-4 people)
One whole Chinese Cabbage rinsed and drained well, and cut into 1 inch width
About 10 baby sweet corns, halved
2-3 small red or green chillies, seeds removed
About 10 slices of peeled and sliced ginger, cut into matchsticks
2 tablespoons of cooking oil
1 tablespoon of sesame oil
Salt and black pepper to taste
Heat up the wok at medium heat. Add cooking oil.
Add sliced ginger and chillies, sautéed until fragrant.
Add baby sweet corns. Add a bit of salt and black pepper. Stir evenly for about 1 minute.
Add Chinese cabbage. Stir evenly for a few seconds. Add salt to taste. Keep stirring until cabbage turn soft. Add sesame oil, stir well and turn off the heat.
There will be a little bit of juice coming out from the cabbage, there's no need to add water at all.
Serve hot immediately with rice, or just as a snack on its own.
Bon Appétit!
Stir-fried Chinese Cabbage (serves 3-4 people)
One whole Chinese Cabbage rinsed and drained well, and cut into 1 inch width
About 10 baby sweet corns, halved
2-3 small red or green chillies, seeds removed
About 10 slices of peeled and sliced ginger, cut into matchsticks
2 tablespoons of cooking oil
1 tablespoon of sesame oil
Salt and black pepper to taste
x x x x x x x x x x x x x x x x
Heat up the wok at medium heat. Add cooking oil.
Add sliced ginger and chillies, sautéed until fragrant.
Add baby sweet corns. Add a bit of salt and black pepper. Stir evenly for about 1 minute.
Add Chinese cabbage. Stir evenly for a few seconds. Add salt to taste. Keep stirring until cabbage turn soft. Add sesame oil, stir well and turn off the heat.
There will be a little bit of juice coming out from the cabbage, there's no need to add water at all.
Serve hot immediately with rice, or just as a snack on its own.
Bon Appétit!
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