Recipes - Chinese

Traditional Wong Bok (Chinese Cabbage) with Smoked Chinese Sausage
Traditional chinese cabbage (wong bok)


A stir-dish consisting of Chinese cabbage (wong bok) recipe, Chinese sausage and bean vermicelli
Cooking Time: < 15mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Chinese









Ingredients:

200g prawns (de-shelled)
1 Wing Hong Chinese Sausage
4 large Wong Bok (Chinese cabbage)
2 Jade Pheonix Dried Shiitake Mushrooms
1 stalk spring onion
80g Double Phoenix Bean Vermicelli
2 tbsp Lee Kum Kee Premium Soy Sauce
1 tsp Lee Kum Kee Minced Garlic
1 tbsp corn oil
Pinch of salt, pepper and sugar




Steps:
  1. Soak bean vermicelli in warm water until softened but still firm.
  2. Immerse the dried shiitake in warm water for 10 mins and slice thinly.
  3. Slice Chinese cabbage, Chinese sausage and spring onion into fine strips.
  4. Heat oil in wok, add garlic, sausage and mushrooms. Toss for 1  min on medium heat.
  5. Add prawns, cabbage and continue to stir-fry until soft.
  6. Incorporate noodles, soy sauce and seasonings to the wok until combined through.
  7. Garnish with spring onion and serve hot.

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Traditional Wong Bok (Chinese Cabbage) with Smoked Chinese Sausage

Traditional Wong Bok (Chinese Cabbage) with Smoked Chinese Sausage

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A stir-dish consisting of Chinese cabbage (wong bok) recipe, Chinese sausage and bean vermicelli

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Chinese
Ingredients

200g prawns (de-shelled)
1 Wing Hong Chinese Sausage
4 large Wong Bok (Chinese cabbage)
2 Jade Pheonix Dried Shiitake Mushrooms
1 stalk spring onion
80g Double Phoenix Bean Vermicelli
2 tbsp Lee Kum Kee Premium Soy Sauce
1 tsp Lee Kum Kee Minced Garlic
1 tbsp corn oil
Pinch of salt, pepper and sugar

Instructions
  1. Soak bean vermicelli in warm water until softened but still firm.
  2. Immerse the dried shiitake in warm water for 10 mins and slice thinly.
  3. Slice Chinese cabbage, Chinese sausage and spring onion into fine strips.
  4. Heat oil in wok, add garlic, sausage and mushrooms. Toss for 1  min on medium heat.
  5. Add prawns, cabbage and continue to stir-fry until soft.
  6. Incorporate noodles, soy sauce and seasonings to the wok until combined through.
  7. Garnish with spring onion and serve hot.

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