Braised Peking Cabbage with Bean Sprouts

Chinese cuisine is justifiably famous for its vegetable cookery and for its vegetarian subcuisines. In its long history, Chinese cuisine has always given vegetables pride of place. This means, of course, that vegetables are treated with care and discernment. Only the most appropriate cooking techniques are employed and only the most congenial flavourings are added. Here is a traditional and very economical recipe using Chinese leaves (Peking cabbage) and nutritious crunchy bean sprouts. Delicious, and it is so easily prepared and cooked.


  • 750 g ( lb) Chinese leaves (Peking cabbage)
  • 225 g (8 oz) fresh bean sprouts
  • tablespoons groundnut oil
  • 2 tablespoons finely shredded fresh root ginger
  • 2 tablespoons dark soy sauce
  • 1 tablespoonlight soy sauce
  • 2 teaspoons sugar
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 50 ml (5 fl oz) Vegetable Stock
  • 2 teaspoons sesame oil


Cut the Chinese leaves into 5-cm (2-in) wide strips. Trim and discard any brown ends from the bean sprouts.

Heat a wok or large frying-pan over a high heat until it is hot. Add the oil and, when it is very hot and slightly smoking, add the ginger and stir-fry for 10 seconds. Add the Chinese leaves and stir-fry for 30 seconds. Add the soy sauces, sugar, salt and pepper and continue to stir-fry for 1 minute. Add the stock and cook for 10 minutes. Finally, add the bean sprouts and stir-fry for 2 minutes. Stir in the sesame oil, transfer to a warm platter and serve at once.