Chinese Cabbage with Light, Tasty Sauce

I was given a big Chinese cabbage (aka “wombok”) last week and wanted to cook it up but still retain its flavour. So I created this simple recipe and I then added the cabbage to a lunchtime bento box for friends.

1 large Chinese cabbage (wombok)
2 tablespoons of tamari or wheat-free soy sauce
1 tablespoon of mirin
1 teaspoon of sesame oil
1 teaspoon of grated ginger

1. Wash cabbage and finely chop.
2. Wilt cabbage by steaming, or lightly stir-frying with 1/2 cup of water.
3. Mix tamari, mirin, sesame oil and grated ginger in a small bowl.
4. Pour over cabbage and serve warm or cool.
It’s that easy.

An original for Vegematarian.

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