1. 3 tablespoons oil, plus ¼ cup
  2. 1 tablespoon minced ginger
  3. 1 large onion, chopped
  4. 2 cups white mushrooms chopped
  5. 1 1/2 cups cabbage, finely shredded
  6. 1 1/2 cups carrot, finely shredded
  7. 1 cup garlic chives chinees chives, finely chopped
  8. 1/2 teaspoon white pepper
  9. 2 teaspoons sesime oil
  10. 3 tablespoons shoxan wine or dry sherry
  11. 2 tablespoon soy souse
  12. 1 teaspoon sugar
  13. salt, to taste

In the meantime, make the filling. In a work or large skillit over medium-high heat, add 3 tablespoons oil and add the ginger. Cook for 30 seconds, until fragrant. Add the onions and stir-fry until translucent.

Add the chopped mushrooms and stir-fry for another 3-5 minutes, until the mushrooms are tender and any liquid released by the mushrooms has cooked off.

Add the cabbage and carrots and stir-fry for another 2 minutes, until the veggies are tender and all the liquid released has been cooked off. Transfer the vegetable mixture to a large mixing bowl and allow to cool.2 cloves garlic minced

Asian Green Salad

Easy Roasted Bok Choy and Broccoli | Two Kooks In The Kitchen


light soy sauce 15 ml

Chinese rice vinegar 5ml

sesame oil 5ml

hot Chile oil to taste

hand full of baby spinich

hole broccoli

and one whole boc choy sprinkle of seamy seeds


Steam the veggies in a steamer all together, drain water make sure there is no water and serve with sauce.

Recipe by Amalie Hunter