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.