Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Chinese Cabbage | 1 cup shredded (89g) | 22 |
| Celery | 1 stalk (40g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 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)
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Directions
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.