Chinese language residence cooking is stuffed with vegetarian fare that requires a fast toss in a scorching wok, identical to this candy, savory, and barely tart cabbage stir-fry. Inexperienced cabbage retains its crunch, whereas earthy black vinegar—a must-get for this recipe and a pantry all-star for many who love Chinese language cooking—does the heavy lifting for taste.
Chinese language cabbage stir-fry is best-known within the US as a Sichuanese dish, full of warmth and tingle. However it is a less complicated, extra pared down model that my mom cooked for me shortly after I gave beginning to my daughter, once I desperately wanted fiber to take care of postpartum constipation. Although my being pregnant acid reflux disease had tamed, I wanted a dish I might eat time and again with out overwhelming my digestive system.
For those who’re not nursing a young tummy, be at liberty to extend the variety of chiles, and/or add crushed garlic together with it. The high-heat approach means it cooks in lower than 10 minutes, so even if you happen to’re not in want of extra fiber, this cabbage is able to be a weeknight staple. Eat it with white rice.
Stir-fries depend upon a large cooking floor and fixed excessive warmth to ensure charred edges and a crunchy-on-the-outside, tender-on-the-inside texture. For those who discover that your cabbage is popping brown too rapidly, decrease the warmth accordingly.
