:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/eAt5rh_9cIW241XXW23g/ab57a87e3e55a963b7ddd38e015c9a.jpeg "Chinese Cabbage Wombok Stir Fry Salad")
Source: Pixabay
Chinese Cabbage Wombok Stir Fry Salad
An easy, quick, yet incredibly delicious Wombok Stir Fry is a fantastic plant-based dish with an Asian twist. Made with Wombok, also known as Chinese cabbage, a variety of fresh vegetables, and a rich savory sauce, this stir fry serves as a perfect main dish for a meatless dinner or as a wholesome side dish. It's healthy, full of nutrients and amazing flavors that everyone will love.
Ingredients
- 1 whole Wombok (Chinese Cabbage), chopped
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 Carrots, julienned
- 1 Cup button mushrooms, sliced
- 3 cloves garlic, minced
- 1 onion, sliced
- 3 tbls soy sauce
- 1 tablespoon sesame oil
- 2 tbls vegetable oil
- 1 teaspoon brown sugar
- salt and pepper to taste
- Sesame seeds for garnish
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Directions
Start by heating vegetable oil over medium heat in a large wok or frying pan.
Add the garlic and onion and cook until the onion becomes transparent.
Add the carrots, bell peppers, and mushrooms to the wok. Stir fry them for about 3-5 minutes until the vegetables soften a bit.
Add the chopped Wombok to the wok. Keep stirring and cook until the cabbage starts to wilt.
In a small bowl, mix together the soy sauce, sesame oil, brown sugar, salt, and pepper. Stir until the sugar is dissolved.
Pour this sauce mixture evenly over the vegetables in the wok, while continuing stirring for a couple of minutes until all the vegetables are coated evenly.
Cook this on low heat for another 2-3 minutes.
Before serving, sprinkle with sesame seeds for garnish.
Your flavorful and nutritious Wombok Stir Fry is now ready to enjoy.
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