Restaurant-Style Chinese Cabbage Stir-Fry

Serves 1
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Directions

  1. 1First, prepare a Chinese cabbage by removing it from the soil, cutting off the root, and separating the leaves.
  2. 2First, prepare a Chinese cabbage by removing it from the soil, cutting off the root, and separating the leaves.
  3. 3First, prepare a Chinese cabbage by removing it from the soil, cutting off the root, and separating the leaves.
  4. 4Fill a basin with water, add a spoonful of baking soda and a spoonful of salt, and stir until dissolved.
  5. 5Fill a basin with water, add a spoonful of baking soda and a spoonful of salt, and stir until dissolved.
  6. 6Fill a basin with water, add a spoonful of baking soda and a spoonful of salt, and stir until dissolved.
  7. 7Place the cabbage leaves in this saltwater solution to wash them thoroughly.
  8. 8Place the cabbage leaves in this saltwater solution to wash them thoroughly.
  9. 9Place the cabbage leaves in this saltwater solution to wash them thoroughly.
  10. 10Rinse the cabbage under running water, drain, and allow it to dry in a basket.
  11. 11Rinse the cabbage under running water, drain, and allow it to dry in a basket.
  12. 12Rinse the cabbage under running water, drain, and allow it to dry in a basket.
  13. 13Place the cabbage on a chopping board and separate the leaves from the stalks.
  14. 14Place the cabbage on a chopping board and separate the leaves from the stalks.
  15. 15Place the cabbage on a chopping board and separate the leaves from the stalks.
  16. 16Cut the stalks into small pieces.
  17. 17Cut the stalks into small pieces.
  18. 18Cut the stalks into small pieces.
  19. 19Place 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.
  20. 20Place 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.
  21. 21Place 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.
  22. 22Set aside the cabbage leaves.
  23. 23Set aside the cabbage leaves.
  24. 24Set aside the cabbage leaves.
  25. 25Prepare a few cloves of garlic by slicing them and place them on a plate.
  26. 26Prepare a few cloves of garlic by slicing them and place them on a plate.
  27. 27Prepare a few cloves of garlic by slicing them and place them on a plate.
  28. 28Chop some dried chilies and set them aside (skip if you don't like spicy food).
  29. 29Chop some dried chilies and set them aside (skip if you don't like spicy food).
  30. 30Chop some dried chilies and set them aside (skip if you don't like spicy food).
  31. 31To 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.
  32. 32To 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.
  33. 33To 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.
  34. 34Check the cabbage stalks for excess water, wash them to remove extra salt, and then squeeze out the remaining water.
  35. 35Check the cabbage stalks for excess water, wash them to remove extra salt, and then squeeze out the remaining water.
  36. 36Check the cabbage stalks for excess water, wash them to remove extra salt, and then squeeze out the remaining water.
  37. 37Heat a little oil in a wok.
  38. 38Heat a little oil in a wok.
  39. 39Heat a little oil in a wok.
  40. 40When the oil is hot, add the garlic slices and dried chilies, stir-frying until fragrant.
  41. 41When the oil is hot, add the garlic slices and dried chilies, stir-frying until fragrant.
  42. 42When the oil is hot, add the garlic slices and dried chilies, stir-frying until fragrant.
  43. 43Add the cabbage stalks and stir-fry for about half a minute.
  44. 44Add the cabbage stalks and stir-fry for about half a minute.
  45. 45Add the cabbage stalks and stir-fry for about half a minute.
  46. 46Next, add the cabbage leaves and stir-fry until they soften and cook through.
  47. 47Next, add the cabbage leaves and stir-fry until they soften and cook through.
  48. 48Next, add the cabbage leaves and stir-fry until they soften and cook through.
  49. 49Once the cabbage leaves are tender, pour in the sauce, turn up the heat, and stir-fry quickly to help the cabbage absorb the flavors.
  50. 50Once the cabbage leaves are tender, pour in the sauce, turn up the heat, and stir-fry quickly to help the cabbage absorb the flavors.
  51. 51Once 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 Chinese cabbage
  • 1 Chinese cabbage
  • 1 spoonful baking soda
  • 1 spoonful baking soda
  • 1 spoonful baking soda
  • 1 spoonful salt
  • 1 spoonful salt
  • 1 spoonful salt
  • few garlic cloves, sliced
  • few garlic cloves, sliced
  • few garlic cloves, sliced
  • some dried chilies, chopped
  • some dried chilies, chopped
  • some dried chilies, chopped
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon chicken essence
  • 1 teaspoon chicken essence
  • 1 teaspoon chicken essence
  • 1 teaspoon sugar
  • 1 teaspoon sugar
  • 1 teaspoon sugar
  • 1 spoonful starch
  • 1 spoonful starch
  • 1 spoonful starch
  • 1 spoonful light soy sauce
  • 1 spoonful light soy sauce
  • 1 spoonful light soy sauce
  • 1 spoonful balsamic vinegar
  • 1 spoonful balsamic vinegar
  • 1 spoonful balsamic vinegar
  • little oil
  • little oil
  • 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.
Restaurant-Style Chinese Cabbage Stir-Fry | Clip Recipe