Ingredients
- • 500g wong bok, washed and sliced
- • 1 tsp garlic, minced
- • 1 Tbsp oyster sauce
- • 1 Tbsp soy sauce
- • Black pepper to taste
- • 1⁄2 tsp sesame oil
- • 1⁄2 tsp palm sugar, grated
STIR FRY CHINESE CABBAGE (WONG BOK)
Method
- 1
- Wash and cut the wong bok into slices
- Heat a non-stick wok and add the oil
- 2
- Stir-fry the garlic until fragrant and slightly golden
- 3
- Add the wong bok and remaining ingredients
- Stir-fry for 1 minute or until cooked through
- Be sure to keep it a little crunchy
- Serves 4 as a side dish
Comments
Thanks to Ettrick Gardens for providing this recipe
