Napa cabbage is a very versatile vegetable, but one which is often underappreciated. It is somewhat sweet and goed well in soups, stews, stir-fries and raw in salads. Napa cabbage is also known as Chinese cabbage.
- 300gr Napa cabbage
- 1 tsp sunflower oil
- 1/2 red chili pepper
- 1 shallot onion
- 1/2 tsp grated ginger
- pinch of turmeric
- 2 tbs water
- 1 tbs oyster sauce
Serves 1 as part of the Budget Challenge
Cut the cabbage into strips, separating the white and greens.
Finely chop the chili pepper and shallot onion.
Heat the oil in a wok. Briefly bake the chili pepper, onion, ginger and turmeric, then add the cabbage whites. Bake for 2 minutes to soften the vegetable.
Add the green parts and bake for another minute before adding the water and oyster sauce. Toss for a minute.
Serve with hardboiled eggs and cooked rice.