Chinese cabbage, with its delicate flavor and satisfying crunch, is a versatile vegetable perfect for quick and healthy stir-fries. This simple recipe elevates this often-underappreciated ingredient into a delicious and flavorful side dish or even a light main course. Forget complicated techniques and lengthy prep times – this stir-fry is surprisingly easy to master, requiring only a handful of common ingredients and minimal cooking time. Its bright, fresh taste makes it a perfect complement to any Asian-inspired meal, but it’s also versatile enough to stand alone.
The key to a successful stir-fry is high heat and quick cooking, ensuring the cabbage remains crisp and tender. We’ll guide you through each step, from preparing the ingredients to achieving that perfect balance of flavors. Ready to experience the delightful simplicity of stir-fried Chinese cabbage? Let's dive into the easy, step-by-step instructions below!
Tools Needed
- Frying pan
- Knife
- Cutting board
- Paper towels
Ingredients
- Chinese Cabbage: 1/4 head (approx. 400g)
- Minced Pork
- Garlic
- Ginger
- Soy Sauce
- Oyster Sauce
- Sugar
- Salt
- Sake
- Doubanjiang (fermented chili bean paste)
- Sesame Oil
- Potato Starch
- Water
Step-by-Step Instructions
Step 1. Prepare the Cabbage and Aromatics
- Cut off the core of the Chinese cabbage. Cut it into 3 equal parts, slightly slanted to ensure even cuts. Align the cuts and cut into 3 equal parts again, then cut across the fibers into 1cm wide pieces. Cut the core part along the fibers as well.
- Rinse both the blade and core parts with water and pat dry with paper towels.
- Peel and finely chop the ginger. Halve the garlic lengthwise, remove the sprouts, and finely chop.
Step 2. Stir-fry the Cabbage Core and Pork
- Mix potato starch with water until smooth.
- Heat sesame oil in a pan over medium heat for 30 seconds. Add the cabbage core, a pinch of salt, and stir-fry for 1 minute. Add sake, cover, and steam over low-medium heat for 2 minutes.
- Open the pan, increase heat to medium-high, and stir-fry for 30-40 seconds to evaporate excess water. Remove the cabbage core.
- Add minced pork, garlic, and ginger to the pan and cook until 70-80% done. Add doubanjiang and stir-fry well.
Step 3. Combine and Finish the Stir-fry
- Return the cabbage core to the pan, add the cabbage blades, and stir quickly. Add sugar, soy sauce, oyster sauce, and chicken stock base. Stir-fry for 30 seconds.
Step 4. Thicken and Serve
- Turn off the heat. Add the potato starch mixture and stir quickly. Return to heat and stir-fry for another minute to cook the starch completely.
- Serve and enjoy!
Read more: Shojin Ryori: Delicious Buddhist Vegetarian Recipes
Tips
- Cutting the cabbage along the fibers helps maintain its texture.
- Steaming the cabbage brings out its sweetness and umami flavor.
- Stir-fry the doubanjiang thoroughly to enhance the flavor.
- Turn off the heat before adding the potato starch mixture to prevent lumping.
Nutrition
- N/A
FAQs
1. Can I use other types of cabbage instead of Chinese cabbage?
Yes! Napa cabbage is a great substitute. You can also experiment with Bok Choy, but keep in mind the cooking time might need slight adjustment.
2. What can I serve this stir-fried cabbage with?
It's delicious as a side dish with any Asian-inspired main course, like fried rice or noodles. It also pairs well with grilled meats or fish.
This simple stir-fried Chinese cabbage recipe is a testament to how delicious and satisfying a quick, healthy meal can be. With minimal effort and readily available ingredients, you can enjoy a vibrant and flavorful dish any night of the week. So go ahead, give it a try and experience the delightful crunch and fresh taste for yourself!