Chinese Style Cabbage

Quinoa Tabouleh

Stir fried dishes have a big advantage in that they are cooked quickly, locking in the nutrients, and the vegetables are only cooked partially, virtually steamed. Out of all the different cooking methods, I find stir-frying to be one of the healthiest and tastiest ways to cook and eat a vegetable dish. You will find this dish, Chinese Style Cabbage, to be both tasty and satisfying when it comes to a quick main meal.

Two Different Cabbages

The two distinctly different cabbages in this dish are normal or regular cabbage, and wombok. Please view the images below to familiarise yourself with these cabbages. Always peel off the outer layers with any cabbage and personally I find a long serrated (a bread knife) to be the best ones to use. Cut the cabbage only moments before you cook it in the wok, that way you will preserve the nutrients. The same counts with all ingredients with your stir-fry dishes. Cut them, place them in small separate bowls and do this moments before you start the dish.

Regular Cabbage


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


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!
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