Spicy Stir-fry Chinese Cabbage
- Women`s Corner
- January 1, 2021
Chile paste adds heat to this stir-fry with Chinese cabbage (also called Napa Cabbage or by its Chinese name, Sui Choy) and green onions.
Ingredients :
- 1 pound Chinese Cabbage (also called Napa Cabbage or Sui Choy)
- 1 large garlic clove
- 2 green onion (spring onions)
- 2 tablespoons vegetable oil (or peanut oil, for stir-frying)
- 2 to 3 teaspoons chile paste (according to taste)
- 1 tablespoon Chinese rice wine (or dry sherry or white wine)
- 1/2 teaspoon salt
- 1/4 cup water
- 1 teaspoon sugar
- Optional: 1 to 2 teaspoons soy sauce
- 1 teaspoon cornstarch (mixed in 4 teaspoons water)
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Method : Rinse the cabbage and pat dry. Remove the leaves and cut diagonally into 1-inch pieces. Finely chop the garlic. Rinse the scallion and dig 1-inch lengths. Heat the wok and add 2 tablespoons oil. When the oil is hot, add the chile paste. Stir-fry for 30 seconds, then add the garlic. Stir-fry for a couple of seconds until fragrant, then add the cabbage. Stir-fry the cabbage for 1 minute, splashing with the rice wine or dry sherry and stirring within the salt. Add the water. Turn down the warmth , cover, and simmer the cabbage for 3 minutes.
Turn the warmth back to medium-high. Stir within the sugar and scallion . Stir within the soy if desired. Push the cabbage to the edges of the wok. Give the cornstarch and water mixture a fast stir and add it within the middle, stirring quickly to thicken. Cook briefly to mix everything together. Serve hot.
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