Wednesday, 8 August 2012

Recipe - Stir Fry Napa Cabbage (Wong Bok) with Dried Shrimps

The napa cabbage (wong bok) has a mild sweet taste. It is easy to prepare and delicious to eat. Garlic, light soy and dried shrimps add flavour to the dish.

Napa cabbage is packed with vitamins and minerals essential for health. It has vitamins A, C and B complex. (link) It is rich in potassium, phosphorous, magnesium, calcium and traces of iron, copper, manganese and selenium.

The Koreans use napa cabbage to make their kimchi.

Ingredients: (serve 5 as a side dish)
napa cabbage
250 grams of napa cabbage (5 large leaves), cut into bite size
1 tsp of dried shrimps
3 cloves garlic, finely chopped
1 tsp of oyster sauce
1 tsp of light soy
1 tbs of cooking oil

Heat the in a wok or pan on medium till hot.
Toss in the dried shrimps, fry till fragrant.
Toss in the garlic and stir fry for a minute
Toss in the napa cabbage and stir fry for another minute.
Add a teaspoon of light soy.
Sprinkle half a cup of water, stir and cover the wok or pan.
Let the vegetables steam for about 3 minutes.
Give the vegetables a good stir and the dish should be done.
What you get will be a sweet, tasty and a bit crunchy vegetable dish with lots of flavour.


A short 4 minute video on cooking napa cabbage. Chicken stock is used to give this dish more flavour.

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