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Beetroot in a wok

Simple, super fast, ideal for the autumn season



Sliced onion

Garlic clove

Ginger (powder or fresh, crushed)

Carrots (thinly sliced)

Boiled beetroot (diced)

Chinese cabbage (cut into strips)

Vegetable broth for steaming

Soy sauce

if you like: nutmeg, pepper;

Side dish: rice or potatoes


Preheat the wok well with oil - I used peanut oil, any other oil will work

First fry the carrots a little,

then add onions, garlic, ginger, beetroot and sauté in the pan until the onions are translucent

Add the Chinese cabbage and after briefly mixing, pour in the broth and let it simmer briefly (I like it al dente. Maybe you want the vegetables to be a little softer, then keep adding the broth and time)

Season with soy sauce and spices.

Enjoy your meal!


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