Noob Cook Recipes



What's
New
Snowskin Mooncakes Recipe Birthday Mee Sua (Longevity Noodles) Recipe Mum's Egg Mee Sua Recipe Traditional Baked Mooncakes Recipe Ottogi Korean Cheese Ramen Foochow Red Wine Mee Sua Recipe

Stir-fried Cabbage

   

Stir-Fry Cabbage

Check Out: Cabbage with Eggs Recipe

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. 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.

Stir-Fry Cabbage

                                           

Leave a Comment





15 Responses to “Stir-fried Cabbage”

  1. daphne — September 10, 2012 @ 5:02 pm

    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!

    Reply

  2. ju — September 10, 2012 @ 10:18 pm

    R u using happycall saucepan? Recognize the lid in the photo.

    Reply

    • wiffy replied: — September 10th, 2012 @ 11:13 pm

      Yup I am using the 28cm happy call wokpan :)

      Reply

  3. tigerfish — September 11, 2012 @ 12:24 am

    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.

    Reply

    • wiffy replied: — September 11th, 2012 @ 12:12 pm

      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!

      Reply

  4. Little Inbox — September 12, 2012 @ 9:03 am

    Simply delicious! I used a lot of cabbage in soup, noodle stir-fry and vegetables stir-fry.

    Reply

  5. Chris — September 12, 2012 @ 4:48 pm

    I like this … another simple and good home-cooked dish.

    Reply

  6. LCOM — September 14, 2012 @ 12:16 am

    Easy and delicious!

    Reply

  7. Juliana — September 14, 2012 @ 1:56 am

    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!

    Reply

  8. Michelle — September 14, 2012 @ 2:20 pm

    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

    Reply

  9. markus — September 17, 2012 @ 11:35 pm

    This looks yummy and easy. Thanks for sharing.

    Reply

  10. MaryMoh — September 20, 2012 @ 3:40 am

    That looks delicious and healthy. I can eat that a few times a week.

    Reply