Stir Fried Chinese Greens
by Tarla Dalal
5/5 stars 100% LIKED IT
Added to 71 cookbooks
This recipe has been viewed 23117 times
Pak Choi, popularly known as Chinese Cabbage, actually tastes not like cabbage but like greens! It has a crisper texture than our regular greens, and so it combines wonderfully with spinach and bean sprouts in this delicious Stir-Fried Chinese Greens recipe.
While Chinese white sauce gives it a creamy consistency, soy sauce lends a tangy tinge, giving the dish a very well-balanced and exciting flavour.
As in most greens based dishes, it is best to serve this immediately to enjoy the best texture and vibrant colour of the greens.
- Heat the oil in a broad non-stick pan, add the bean sprouts, pak choi and spinach and sauté on a high flame for 1 to 2 minutes.
- Add the chinese white sauce, soy sauce and little salt, mix well and cook on a high flame for 2 minutes, while stirring occasionally.
- Serve immediately.
Nutrient values per serving
|Vitamin A||1984.5 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.6 mg|
|Vitamin C||15.5 mg|
|Folic Acid||51.9 mcg|
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.