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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 am such a fan of this easy stir fry. It’s cheap and delicious. I hv to remember to add dried shrimps more often!
R u using happycall saucepan? Recognize the lid in the photo.
Yup I am using the 28cm happy call wokpan :)
Did not know you don’t really fancy cabbage. I thought you may have eaten a lot of 高丽菜 – Ko Lay Chai dishes in Taiwan and developed a liking for it. :P
I like cabbage quite a lot – not raw ones though. Raw cabbage to me is like raw bean sprouts – smells and taste pungent. But when cooked right, can be tasty. It is my favorite veg to add to stir-fry noodles.
Yes I took a fancy of 高丽菜 in Taiwan! I think I had mistaken cabbage taste for beansprouts in the past. I ate a lot of overcooked cabbage before and they taste like overcooked beansprouts – mushy with a “rotten smell” … just eeks!
Simply delicious! I used a lot of cabbage in soup, noodle stir-fry and vegetables stir-fry.
I like this … another simple and good home-cooked dish.
Easy and delicious!
Looks delicious this stir-fired cabbage, like the simplicity and yet so flavorful with the dried shrimps and the shiitake mushrooms…yum! Like you because stay well in the fridge, I often have it around :)
Hope you are having a great week!
Hi Wiffy,
Am glad you now like cabbage cos I love it! It’s my all time fav due to it’s crunch n sweetness. I love to add tanghoon to absorb the naturally sweet gravy. At other times, I add black fungus or a small pkt of sliced Sichuan veg. Look forward to more yummy recipes fm u!
Michelle
This looks yummy and easy. Thanks for sharing.
That looks delicious and healthy. I can eat that a few times a week.