Chinese Cabbage Stir-Fry (Pak Choi)
Stir-Frying Chinese Cabbage (locally known as Banda Gobi or Chinese Cabbage) is a quick, highly nutritious, and budget-friendly meal. By adapting classic Chinese cooking methods using readily available Nepali pantry ingredients, you can make a fresh, aromatic, and savory side dish perfectly paired with Nepali dal bhat or steamed rice.
< 30min
Normal
Mildly Spicy
Ingredients
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Directions
Wash and clean the Chinese cabbage thoroughly.
Chop the Chinese cabbage.
Boil water and cook the Chinese cabbage for 5 minutes.
Drain it.
Finely chop the garlic clove, the ginger and the dried red chilies.
Heat a pan with the mustard oil over low heat.
When the oil is hot, roast the dried red chilies, the fenugreek seeds, the cumin seeds, the coriander seeds, and the mustard seeds until they become fragrant and a dark golden color.
Add the Chinese cabbage, the salt and the turmeric powder. Cover and cook for about 5 minutes.
Ready! Enjoy! Serve it as an accompaniment to dal bhat (steamed rice and lentils) and various meat or vegetable curries.
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