Stir-Fried Cabbage
By America's Test KitchenPublished on August 22, 2007
Time
40 minutes
Yield
Serves 6
Ingredients
1 ½ pounds Chinese cabbage (preferably Chinese oil vegetable), leaves separated, stalks trimmed and cut into 2-inch pieces½ tablespoon vegetable oil or peanut oil1 tablespoon minced garlic 2 tablespoons rice wine ½ teaspoon table salt, or to taste
Before You Begin
Although this recipe calls for oil vegetable (yow choy), any Chinese cabbage may be substituted.
Instructions
- Heat 4 quarts of water until boiling; boil stalks until tender, about 1 1/2 minutes. Drain, place under cold running water, and drain again.
- Heat wok or skillet until very hot; add oil and heat until smoking. Add cabbage and stir-fry until leaves wilt, about 45 seconds. Add cabbage stems, garlic, rice wine, and salt. Stir-fry until hot, about 45 seconds. Transfer to a serving platter. Serve hot or at room temperature.
Time
40 minutesYield
Serves 6Ingredients
1 ½ pounds Chinese cabbage (preferably Chinese oil vegetable), leaves separated, stalks trimmed and cut into 2-inch pieces
½ tablespoon vegetable oil or peanut oil
1 tablespoon minced garlic
2 tablespoons rice wine
½ teaspoon table salt, or to taste
Ingredients
1 ½ pounds Chinese cabbage (preferably Chinese oil vegetable), leaves separated, stalks trimmed and cut into 2-inch pieces
½ tablespoon vegetable oil or peanut oil
1 tablespoon minced garlic
2 tablespoons rice wine
½ teaspoon table salt, or to taste
Ingredients
1 ½ pounds Chinese cabbage (preferably Chinese oil vegetable), leaves separated, stalks trimmed and cut into 2-inch pieces
½ tablespoon vegetable oil or peanut oil
1 tablespoon minced garlic
2 tablespoons rice wine
½ teaspoon table salt, or to taste
Before You Begin
Although this recipe calls for oil vegetable (yow choy), any Chinese cabbage may be substituted.
Instructions
- Heat 4 quarts of water until boiling; boil stalks until tender, about 1 1/2 minutes. Drain, place under cold running water, and drain again.
- Heat wok or skillet until very hot; add oil and heat until smoking. Add cabbage and stir-fry until leaves wilt, about 45 seconds. Add cabbage stems, garlic, rice wine, and salt. Stir-fry until hot, about 45 seconds. Transfer to a serving platter. Serve hot or at room temperature.
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