China | Vegetables | Cabbage | Stir Frying

Kai Yang Bai Cai

(Chinese stir-fried cabbage)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Oil 3-4 Tbsp
Garlic minced 2-3 cloves
Ginger minced 2-3 thin slices
Chinese cabbage trimmed, cut into 1" squares 1 head, or 1 1/2 to 2lbs
Salt to taste
Soy sauce 1-2 Tbsp

METHOD

Basic Steps:  Stir fry → Season
  1. Heat the oil in a wok or large pot over high heat. Add the garlic and ginger and stir fry briefly. Add the chopped cabbage and sprinkle with some salt. Stir fry until the cabbage has cooked down and is somewhat translucent.
  2. Reduce heat and splash with the soy sauce to season. Serve hot with rice.

VARIATIONS

  • Soak 2 Tbsp dried shrimp in hot water for about 10 minutes. Drain and chop finely. Add to the hot oil with the garlic and ginger.
  • Substitute chinese mustard greens or other greens if you like.
  • Add 1-2 tsp sugar along with the soy sauce for a sweet touch.
  • Stir fry some chopped shiitake or button mushrooms after adding the garlic and ginger and before you add the cabbage for added color and flavor..
  • A little chicken broth can be spashed on at the end along with the soy sauce.

NOTES

  • This simple dish is a classic vegetable served in every Chinese home.