Introduction:

There are many types of Chinese leaf vegetables.  Chinese cabbage forms a large, dense head of pale green leaves, much like a Cos lettuce.  Pak choi and bok choi form smaller, open heads of dark green leaves with long, white edible stems.  Any of them can be used for this dish.

Recipe Category:

Published :  2013 - 04- 03

Nutritional Information:   

• Carbohydrates - 5g

• Protein - 2 g

• Fat - 6g

• Energy - 323 KJ

• Calories - 78 Kcal

Preparation time :

10 minutes

Cooking time :

08 minutes

Serves:

Instructions :    

• Cut the Chinese cabbage leaves diagonally into thin strips.

• Heat the oil in a nonstick frying pan or wok.  Add all the vegetables and fry gently for about 8 minutes, stirring frequently.  Add a little lemon juice and season with salt and pepper to taste.  Garnish with lemon slices and serve.

Ingredients :

• 8-10 large Chinese cabbage leaves

• 2 tablespoons oil

• 125 g (4 oz) canned bamboo shoots, drained and sliced

• 1 onion, sliced

• 1 celery stick, sliced

• Lemon juice

• Slat and pepper

• Lemon slices, to garnish

Source