Ingredients
½ Chinese/Napa cabbage or wombok – sliced into 2 or 3 cm lengths
3 cloves garlic – minced
2 tbsp chilli sauce
2 tbsp white vinegar
½ tsp chicken stock powder
½ tsp salt or to taste
1 tbsp veg oil
½ Chinese/Napa cabbage or wombok – sliced into 2 or 3 cm lengths
3 cloves garlic – minced
2 tbsp chilli sauce
2 tbsp white vinegar
½ tsp chicken stock powder
½ tsp salt or to taste
1 tbsp veg oil
Method
Heat oil in wok and fry garlic until aromatic.
Add in the wombok, mix well and add in the rest of the ingredients. Cook for 1 to 2 mins, lift and serve as a side dish with meat/seafood and rice. I served this with my CHICKEN WITH LEMON GRASS, CHILLI AND CASHEWNUTS.
Note: To make a substantial meal, you may add some meat with the garlic, cook until the meat is tender and follow the rest of the process. You may need to adjust oil and seasoning quantities.
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