Chinese cabbage is one of my favourite vegetables. It’s not only delicious, it looks downright gorgeous when fried with carrots and peas.
The method is quite straightforward. First, fry garlic in oil, toss in the vegetables. Fry until soft. I normally use oyster sauce and a bit of sugar for seasoning this dish. In this instance I used seasoning powder Hao Chi. Add a dash of Chinese cooking wine and you’ll have this fragrant and nourishing vegetable dish.