Seperate white stem from cabbage leaves.
Cut leaves and stem into stripes.
Peel carrot mince garlic
Cut carrots into stripes
Heat oil and add garlic.
Add carrots and stem and a pinch of salt.
Cook until vegetables are soften.
Add cabbage leaves and sugar.
Cabbage leaves should reduce.
Add rice wine and cook until vegetables reduce down.
- 1/4bnch Chinese Cabbage
- 1/2 Carrots
- 1.0Tbsp Garlic
- 2.0Tbsp Oil
- 2.0pch Salt
- 1/2Tbsp Sugar
- 2.0Tbsp Rice wine or white wine.
- 1.0Tbsp Mushroom sauce or add salt to taste.