February 26, 2016

Fabulous Friday Flavours: Stir Fry Chive and Mixed Vegetables

Another week, another Friday and another stir-fry vegetable dish to share where 2 of my favourite veggies meet: Cabbage and bean sprouts, in a pot, sauteed with all stir-fry goodness of onions and garlic, along with the honourable presence of chives and potatoes. 

With those as the key ingredients and added flavours for taste, it makes for a healthy dish to be served on the side. With rice, of course!

A quick, simple dish for busy moms to whip up on a fly. You can also add in other vegetables like thinly sliced carrots or even tofu into it. It is so easy that even dads can make it too!

I attest that the probability of failure is almost zilch. So, go on, give it a shot. You’ll love it.

Stir Fry Chive and Mixed Vegetables
Serves 2
Cabbage, Bean Sprouts, Potatoes and Chives make a side!
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
  1. 1 medium shallot, sliced
  2. 1 clove garlic, pressed
  3. Half a tspn Worcestershire sauce
  4. Half a cube chicken bouillon
  5. 2 sprigs of Chinese Chives, cut into 1-2 cm length
  6. 1 potato, peeled and cubed
  7. 300 g bean sprouts, clean out the "tails"
  8. Half a cabbage, sliced
  9. 2 tbsp olive oil for frying
  1. Heat up the oil and fry up the cubed potatoes till they get a little brown.
  2. When the taters are cooked (but not too soft), remove from pan, drain on a paper towel and set aside
  3. With the remaining oil, press the garlic and throw it in the pan. Quickly add in the shallots before the garlic turns brown
  4. Add the bouillon and stir well.
  5. Add Worcestershire then put in the cabbages and bean sprouts
  6. Cover for 3-4 minutes, then stir them all up and add in the chives
  7. Lastly add in the fried taters and mix well
  8. Add salt to taste if desired
  1. The Worcestershire sauce is optional, but I have added it in to give it a little more flavour to something that is stir-fry. Works really well!
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