Asian Veggies

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  • 1 tbsp oil
  • 2 onions, sliced into wedges
  • 3 stalks of celery, chunky diagonal sliced
  • 1/2 tsp Chinese 5-spice powder
  • 4 cups prepared Chinese cabbage (use the leaves whole, and prepare for cooking by simply washing, then cutting off the thick base of the stalks)


1 There are many different types of Chinese cabbage available, in general they are all suitable for quick cooking methods such as stir-frying.

2 The names of these cabbages can be quite confusing as they often have different names in different areas of China.

3 For this recipe use either Chinese white cabbage (Baa choi, Bak choy, pak choy), Flowering Chinese cabbage (Choi sum) or Peking cabbage (Wong Nga Baak).

4 Heat the oil in a large frying pan or wok.

5 Add the onions and celery, stir-fry for 2 - 3 minutes. If the pan dries out, add a little water.

6 Add the bok choy and the five-spice.

7 Stir fry over a high heat for 2-3 minutes, stirring continuously.

8 Serve immediately.

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