Chinese cabbage, or Napa cabbage, widely used in Chinese cuisine, is made up about 97% of water, which means, it is low, very low in calories and has zero fat or cholesterol. It is a good source of fiber, vitamin C, folate, calcium, potassium, and manganese.
- Wash the cabbage, drain well, and cut into chunks. Cut the carrots in the desired pattern. Soak the mushrooms in water for about 20 minutes. Drain and cut into small pieces. Place all the sauce ingredients in a small bowl and set aside.
- Heat up a skillet with corn oil and add garlic slices and mushrooms. Stir until fragrant, then add carrots and cabbage. Stir for about 3-5 minutes. Pour in the sauce and spring onion segments. Stir constantly until cooked. Transfer to a serving dish and serve immediately.