Monday, April 18, 2011

Chinese white cabbage with Beef

I haven’t eaten Chinese cabbage for so long since it is quite costly here in India. One big cabbage would be like Rs100 or more if you buy it in the grocery but if you buy it in the local market, it would be cheaper or half the price. So, one fine day we went out in the local market and was able to find a good Chinese white cabbage and bought it.

Do not overcook your Chinese white cabbage by covering it with a lid
recipe for chinese cabbage,beef,wongbok2

Chinese cabbage is rich in vitamins and minerals. It has folic acid, calcium and potassium that I needed for my healthy pregnancy. It has antioxidant that helps fight free radicals and is also good for regulating the blood. It is low in sodium which is also good for the heart and has fiber for daily diet requirement. Anyway here is the instruction on how to cook Chinese white cabbage with beef.
Chinese cabbage (1/2 inch thick- chopped)
2 cloves of garlic (chopped)
1 medium size onion (chopped)
Ground black pepper
¼ kilo beef (cut into strips)
Vegetable oil

Procedure / Methods on cooking Chinese white cabbage with Beef:

Chinese white cabbage with beef
wongbok,chinese cabbage,recipe

Step 1 : Boil the beef (cut into strips) first by putting half a tea cup water with salt. Once the water is gone, you can now put the oil. In that same pan, sauté the beef with garlic and onions.

Step 2: Once the onion is translucent and the garlic is light brown in color, you can now put the Chinese white cabbage. Seasoned with salt and ground black pepper as you put enough water to it. You can also season it with soya sauce or fish sauce if you like. But just don’t put too much water because the Chinese white cabbage itself will produce enough water. Stir well on a medium flame for 5-10 minutes and serve hot with rice.


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