- 1/2 Beijing cabbage, about 350g
- 2 medium Tomatoes, diced
- 2 gloves Garlic, chopped
- 1/2 tsp Salt
- 1/2 tsp Sugar
- 1 tbsp Ketchup
- 2-3 tbsp Water
- Coarsely shred the cabbage and rinse well. Drain and set aside.
- Rinse tomatoes and dice, set aside.
- Heat wok with some oil to saute the garlic. Put in the cabbage and cook until soft, add a little water if necessary. Add diced tomatoes and seasoning with 2-3 tablespoons of water into it. Stir fry to combine and serve immediately.