Kai Yang Bai Cai
(Chinese stir-fried cabbage)
4 to 6 servings
- Oil -- 3 to 4 tablespoons
- Garlic, minced -- 2 to 3 cloves
- Ginger, minced -- 2 to 3 thin slices
- Chinese cabbage, trimmed and cut into 1-inch squares -- 1 head, or 1 1/2 to 2 pounds
- Salt -- to taste
- Soy sauce -- 1 to 2 tablespoons
- 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 a pinch of salt. Stir fry until the cabbage has cooked down and is lightly translucent.
- Reduce heat and splash with the soy sauce to season. Serve hot with rice.
- Stir fry some chopped chicken with the garlic and ginger before adding the cabbage to turn the dish into a full meal.
- Soak 2 tablespoons of dried shrimp in hot water for about 10 minutes. Drain, squeeze dry 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 to 2 teaspoons of 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.