Chinese cabbage & mushroom wok

Fresh Chinese cabbage and mushrooms have arrived at Zsámboki Biokert — the stars of the week. This quick, Asian-inspired wok is one of the easiest ways to turn them into something truly delicious.

Add to your basket:

• 1 head Organic Chinese cabbage (The star of the week — sweet and crunchy)
• 250 g Organic mushrooms (For deep, earthy umami flavour)
• 1 Organic red onion (For an aromatic base)
• 1 bag Organic Oriental salad mix (As a side or to serve alongside)
• 1 bunch Organic coriander (Scattered fresh on top)
• 3 cloves Garlic (unfortunately only available elsewhere for now — we're working on it)
• 2 tbsp Soy sauce (unfortunately only available elsewhere for now — we're working on it)
• 1 tbsp Sesame oil (unfortunately only available elsewhere for now — we're working on it)

Method: Tear or chop the Chinese cabbage into large pieces, slice the mushrooms, and finely chop the onion and garlic. Heat oil in a wok or large pan over high heat. Fry the onion and garlic for 1 minute until fragrant. Add the mushrooms and cook for 3–4 minutes until softened. Toss in the cabbage and stir-fry for 2 minutes — keep it slightly crunchy. Pour in the soy sauce and sesame oil and toss everything together. Serve immediately, scattered with fresh coriander, alongside rice or the Oriental salad mix.