Stir-fried Chinese Cabbage

Sue Lau's Note:

A great chinese vegetable side dish for such stir-fries as Mongolian Beef. Also goes well with Teriyaki steaks and chicken or any meat that needs a good healthy economical vegetable dish.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 2 tablespoons peanut oil
• 1/2 teaspoon red pepper flakes
• 1 head Chinese cabbage, shredded
• 1 tablespoon minced garlic
• 1 tablespoon rice wine
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon minced gingerroot
• 1 tablespoon toasted sesame seeds

Directions:

1. Stir together rice wine, soy sauce, sesame oil, and ginger root in a small bowl; set aside.
2. Heat the oil in a wok over medium-high heat.
3. Add red pepper flakes and minced garlic, and stir-fry until it becomes aromatic but not scorched.
4. Add shredded cabbage and stir-fry until limp, but not mushy.
5. Add contents of seasoning bowl and cook, stirring, 1-2 minutes more, until liquid is almost absorbed.
6. Sprinkle with toasted sesame seeds and serve.

Reviews

[getoutofmygalley]

Nice simple dish. I added a bit of onion powder to give it some depth. Thanks!

[Shalabhanjika]

Easy and fast. Very tasty. It did end up a tad watery, but that is easy to fix. I added extra ginger, and instead of chili flakes I used half hot chili oil. I also added some shredded carrots I had on hand.

[Missy Wombat]

I wanted a recipe for the first chinese cabbage from my garden and this was perfect. Simple, tasty and the ginger tastes perfect.