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Wednesday, March 9, 2016

CHINESE CABBAGE WITH MUSHROOM SAUCE

This is a simple vegetable dish that is packed with nutrients. You can omit the fried egg crisps and it is a vegetarian dish.
Read further and you may like to add this vegetable to your diet.
Benefits of Chinese Cabbage / Bok Choy for Health

1. Chinese cabbage is one of the most effective natural remedies for cancer. Being a cruciferous vegetable, it contains a fair amount of glucosinolates – an organic compound that fights against cancer. Brassinin, which is basically a phytoalexin and has excellent cancer-preventing properties, is also present in this plant. Apart from these two vital elements, Chinese cabbage is also loaded with the anti-oxidant beta-carotene. Studies have proved that it can reduce the chances of developing cancer along with healing the damages caused in our body by cancer cells.
2. Dietary fiber is essential for proper digestion of food and Chinese cabbage contains a lot of that. When you eat this veggi, you consume enough of this nutrient and develop bulk inside your digestive tract. It eventually accelerates your digestion by removing unnecessary materials from our body.
3. Including Chinese cabbage in your diet can be extremely beneficial for your heart. It is because the vegetable is full of two most important minerals – calcium and potassium, which can regulate the blood pressure levels efficiently. The amount of sodium present in it is also quite low, which is good for maintaining the health of the cardiac system.

Want to know how Chinese cabbage nutrition benefits can make you healthy and beautiful? Click Here


Recipe adapted from Home Cooking Magazine [January 2001] - modified [My selected cookbook for Cookbook Countdown Event #3]

Ingredients 
[serves 4] 
250 gm Chinese cabbage [I used the small ones]-julienned 
100 gm carrots - scraped with a metal spoon 
5 dried mushrooms - soaked and cut strips 
1 tbsp chopped garlic 
1 egg lightly beaten - optional - lightly beaten 
1-2 tbsp light soy sauce to taste 
1 tbsp sesame seed oil 
2 tbsp cooking oil 
2 tsp cornflour mixed with 1 tbsp water 
  1. Heat some oil in a non-stick wok, pour in eggs and quickly stir fry with a pair of chopsticks. Stir constantly until eggs are cooked and crispy. Dish up. 
  2. Bring some water to boil in a wok, blanch Chinese cabbage for 3-5 minutes, drain and set aside. 
  3. Heat oil in wok, saute garlic until aromatic, add in mushrooms and carrots. Fry until fragrant, add in seasoning and water. 
  4. Thicken with cornflour mix and add in blanched vegetable. Toss to mix well, add in some fried egg crisps. 
  5. Dish up, garnish with remaining egg crisps. Serve immediately.

I'm linking this post with Cookbook Countdown hosted by 

4 comments:

EmilyC said...

Good home cooked food! All good ingredients!

Phong Hong said...

Kimmy, when I was a teenager, I was crazy over over Chinese Cabbage. My mum just stir fry with garlic and salt or made mixed vegetables. I just loved it. Now, with mushroom sauce, it is even better. This is vegetable dish is worth a try and I won't leave out the egg.

Kimmy said...

Hi Phong Hong, I like the idea of scraping the red carrots and fry it until it looks like salted egg yolk. Overall, this is a tasty vegetable dish and knowing the benefits of this vegetable, we should try eating it regularly.

kitchen flavours said...

Such a homey dish! I would not leave out the eggs. I love Chinese cabbages, especially in soups.

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