Difference between revisions of "Asian Veggies"
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* 1/2 tsp Chinese 5-spice powder | * 1/2 tsp Chinese 5-spice powder | ||
* 4 cups prepared [[bok choy|Chinese cabbage]] (use the leaves whole, and prepare for cooking by simply washing, then cutting off the thick base of the stalks) | * 4 cups prepared [[bok choy|Chinese cabbage]] (use the leaves whole, and prepare for cooking by simply washing, then cutting off the thick base of the stalks) | ||
| − | == | + | == Procedures == |
1 There are many different types of [[bok choy|Chinese cabbage]] available, in general they are all suitable for quick cooking methods such as stir-frying. | 1 There are many different types of [[bok choy|Chinese cabbage]] available, in general they are all suitable for quick cooking methods such as stir-frying. | ||
Latest revision as of 19:59, 13 July 2012
Description
.
Ingredients
- 1 tbsp oil
- 2 onions, sliced into wedges
- 3 stalks of celery, chunky diagonal sliced
- 1/2 tsp Chinese 5-spice powder
- 4 cups prepared Chinese cabbage (use the leaves whole, and prepare for cooking by simply washing, then cutting off the thick base of the stalks)
Procedures
1 There are many different types of Chinese cabbage available, in general they are all suitable for quick cooking methods such as stir-frying.
2 The names of these cabbages can be quite confusing as they often have different names in different areas of China.
3 For this recipe use either Chinese white cabbage (Baa choi, Bak choy, pak choy), Flowering Chinese cabbage (Choi sum) or Peking cabbage (Wong Nga Baak).
4 Heat the oil in a large frying pan or wok.
5 Add the onions and celery, stir-fry for 2 - 3 minutes. If the pan dries out, add a little water.
6 Add the bok choy and the five-spice.
7 Stir fry over a high heat for 2-3 minutes, stirring continuously.
8 Serve immediately.
