Stir-fried Chinese Cabbage

"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."
 
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photo by Ilmar Simanovskis photo by Ilmar Simanovskis
photo by Ilmar Simanovskis
photo by PaulaG photo by PaulaG
Ready In:
25mins
Ingredients:
9
Serves:
4
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ingredients

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directions

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

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Reviews

  1. Nice simple dish. I added a bit of onion powder to give it some depth. Thanks!
     
  2. 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.
     
  3. I wanted a recipe for the first chinese cabbage from my garden and this was perfect. Simple, tasty and the ginger tastes perfect.
     
  4. Good recipe, excellent sauce.
     
  5. Loved the seasame flavor. Maybe I should have increased the minced ginger, it seemed to be missing something. A nice side dish.
     
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Tweaks

  1. 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.
     

RECIPE SUBMITTED BY

I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com I may occasionally post something extra I have here. If you have questions, you can always contact me at contact@palatablepastime.com
 
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