Wong Bok, or Chinese cabbage, widely used in Chinese cuisine, is made up about 97% of water, which means, it is low, very low in calories and has zero fat or cholesterol. It is a good source of fiber, vitamin C, folate, calcium, potassium, and manganese.
• 200 g Chinese cabbage
• 50 g Carrots
• 8 brown mushroom
• 1/2 stalk Spring onion, cut into segments
• 2 Garlic cloves, sliced
• 2 tbsp Corn oil • 2 tbsp Chili sauce
• 2 tbsp White vinegar
• 2 tbsp Sugar
• ½ tsp Salt
• 1 tsp Cornstarch
• 1 tsp Water
Wash the cabbage, drain well, and cut into chunks. Cut the carrots in the desired pattern. Wash and drain the mushroom and cut into small pieces. Place all the sauce ingredients in a small bowl and set aside.
• Heat up a skillet with corn oil and add garlic slices and mushrooms. Stir until fragrant, then add carrots and wong bok. Stir for about 3-5 minutes. Pour in the sauce and spring onion segments. Stir constantly until cooked. Transfer to a serving dish and serve immediately.