Chinese cabbage with ginger

This is a very simple, quick and delicious dish that is perfect as a side dish or a vegetarian light meal.

Chinese cabbage with ginger


  • 1 tablespoon vegetable oil
  • 1 tablespoon grated fresh ginger
  • 6 cups (450 g) coarsely chopped Chinese cabbage (wombok) or bok choy
  • ¼ teaspoon salt
  • ¼ cup (60 ml) salt–reduced chicken or vegetable stock
  • 1 tablespoon chopped roasted peanuts


  1. Heat the vegetable oil in a wok or large non–stick frying pan over high heat.
  2. Add the ginger and stir–fry for 30 seconds.
  3. Add the cabbage and stir–fry for 2 minutes, or until it starts to soften.
  4. Add the salt and stock to the wok, cover, and cook until almost all of the cabbage has wilted, about 2 minutes.
  5. Remove the wok from the heat and leave to stand, covered, for a further 1 minute.
  6. Sprinkle the peanuts over the top of the cabbage and serve immediately.

Serves 4
Preparation: 10 minutes
Cooking: 5 minutes


Low Fat No Fat Asian Cooking

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