Stir-fried baby wombok with soy & chilli

Name: Stir-fried baby wombok with soy & chilli
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 1 tbsp peanut oil; 2 tsp finely grated fresh ginger; 2 garlic cloves, finely chopped; 2 long fresh red chillies, thinly sliced; 2 baby wombok (Chinese cabbage), halved, finely shredded; 125ml (1/2 cup) Massel chicken style liquid stock; 1 tbsp soy sauce; 2 shallots, ends trimmed, thinly sliced

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Prep Time: 15 minutes

Cook Time: 5 minutes

Total: 20 minutes

Servings: 4

Author : Alison Adams

stir fry low fat wombok

Stir-fried baby wombok with soy & chilli

Ingredients

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1 tbsp peanut oil2 tsp finely grated fresh ginger2 garlic cloves, finely chopped2 long fresh red chillies, thinly sliced2 baby wombok (Chinese cabbage), halved, finely shredded125 milliliters (1/2 cup) Massel chicken style liquid stock1 tbsp soy sauce2 shallots, ends trimmed, thinly sliced

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Instructions

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Step 1

Heat a wok over high heat. Add the peanut oil and swirl to coat. Stir-fry the ginger, garlic and chilli for 1 minute or until aromatic.

Step 2

Add the wombok, stock and soy sauce and stir-fry for 3 minutes or until the wombok wilts. Stir in the shallot. Divide the stir-fry among serving bowls.