(Chinese stir-fried cabbage)
Kaiyang baicai (開陽白菜) is a very simple cabbage stir-fry that is served in every Chinese home.
4 to 6 servings
- Oil -- 3 to 4 tablespoons
- Garlic, minced -- 2 to 3 cloves
- Ginger, minced -- 2 to 3 thin slices
- Chinese (Napa) or green 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-Fried Cabbage Variations
- Adding Meat: Stir fry some chopped chicken or diced bacon with the garlic and ginger before adding the cabbage. It is also very common to add shrimp to the dish. 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.
- Other Vegetables: Substitute Chinese bok choy, gai lan, mustard greens or other greens if you like. 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.
- Sauce: Add 1 to 2 teaspoons of sugar along with the soy sauce for a sweet touch. A little chicken broth can be spashed on at the end along with the soy sauce.