Restaurant-Style Chinese Cabbage Stir-Fry
Serves 1
Directions
- 1First, prepare a Chinese cabbage by removing it from the soil, cutting off the root, and separating the leaves.
- 2Fill a basin with water, add a spoonful of baking soda and a spoonful of salt, and stir until dissolved.
- 3Place the cabbage leaves in this saltwater solution to wash them thoroughly.
- 4Rinse the cabbage under running water, drain, and allow it to dry in a basket.
- 5Place the cabbage on a chopping board and separate the leaves from the stalks.
- 6Cut the stalks into small pieces.
- 7Place the chopped stalks in a large bowl, add a spoonful of salt, and stir with chopsticks; let it sit for 5 minutes to remove excess water.
- 8Set aside the cabbage leaves.
- 9Prepare a few cloves of garlic by slicing them and place them on a plate.
- 10Chop some dried chilies and set them aside (skip if you don't like spicy food).
- 11To make the sauce, mix a teaspoon of salt, a teaspoon of chicken essence, a teaspoon of sugar, a spoonful of starch, a spoonful of light soy sauce, and a spoonful of balsamic vinegar, then stir everything well and set it aside.
- 12Check the cabbage stalks for excess water, wash them to remove extra salt, and then squeeze out the remaining water.
- 13Heat a little oil in a wok.
- 14When the oil is hot, add the garlic slices and dried chilies, stir-frying until fragrant.
- 15Add the cabbage stalks and stir-fry for about half a minute.
- 16Next, add the cabbage leaves and stir-fry until they soften and cook through.
- 17Once the cabbage leaves are tender, pour in the sauce, turn up the heat, and stir-fry quickly to help the cabbage absorb the flavors.
Ingredients
- 1 Chinese cabbage
- 1 spoonful baking soda
- 1 spoonful salt
- few garlic cloves, sliced
- some dried chilies, chopped
- 1 teaspoon salt
- 1 teaspoon chicken essence
- 1 teaspoon sugar
- 1 spoonful starch
- 1 spoonful light soy sauce
- 1 spoonful balsamic vinegar
- little oil
Equipment
basinbasketchopping boardlarge bowlchopstickswok
Tips
- The salt acts as a sterilizing agent and the alkaline baking soda helps remove impurities effectively.
- Separate the cabbage leaves from the stalks because stalks are thicker while the leaves are tender; if you fry them together, the stalks won't cook evenly and the leaves will turn mushy.
- Cut the stalks into small pieces to break down their fibers, making them tastier and easier to eat.
- Add a spoonful of salt to the cabbage stalks and stir with chopsticks, then let it sit for 5 minutes to remove excess water.
- Do not add salt while stir-frying the cabbage as it will make it watery and reduce its flavor.
- Preparing the sauce in advance shortens the cabbage's cooking time, preventing excess water from releasing.
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