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Stir-fried Cabbage
I have strangely avoided stir-fried cabbage (炒高丽菜) my whole life, only to fall in love with it recently after eating a very delicious version at a zichar stall.
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Cabbage (the round one which is also called Beijing cabbage/高丽菜; not to be confused with the longish cabbage aka napa cabbage), like chayote, keeps well in the fridge, so nowadays I like to sneak it into my weekly groceries and cook them towards the end of the week. I added shiitake mushrooms, spring onions and carrots to my stir-fry cabbage, as I have these ingredients in my fridge at all times. Cabbage, when cooked right (not too raw and not overcooked) has a natural sweetness and mild crunch. It is a really healthy and delicious side-dish to complement any Chinese home-cooked meal. If you have chicken or vegetable stock, you can use it in place of the seasonings for a quicker and even more fuss-free cooking.
I detested stir-fried cabbage when I was a kid due to a strong smell. But now since becoming a mom myself, cabbage becomes my favourite veggie. I will definitely try out your recipe. Looks healthy and simple to whip up!
Delicious and simple dish that I love!
Love cabbage for its sweetness and crunchiness. This is a yummy dish.
It was yummy! My husband loved it. Thanks for the recipe:)
happy to hear that :)
Hi I’ve been using your recipes and most turned out good. Thank you. On stir fry, can you share tips on how to keep the meat tender if you fry them with vegetables?
Sure, I’ll put a meat & veggies stir-fry in my to-do list. Thanks for the suggestion.