Stir-Fried Chinese Cabbage with Garlic and Ginger
This beautiful Chinese cabbage was part of my farm share this week and I made the classic stir-fried cabbage with ginger and garlic. Light, incredibly fresh, it was a real pleasure to have on our table. I served it with warm Chinese Chicken Salad and white rice.
Stir-Fried Chinese Cabbage with Garlic and Ginger
1 head Chinese cabbage
3 cloves garlic, peeled and sliced
3/4" ginger root, peeled and cut in thin slices
1 tsp salt
1/2 tsp sugar
2 T canola or other flavorless oil
Wash and trim the cabbage and cut leaves on an angle into pieces no more than 2" wide.
Heat the oil in a wok or large heavy pan until it is hot but not yet smoking. Add the ginger root and garlic and sauté, tossing constantly, for about a minute. Add the cabbage, salt and sugar and stir-fry 3 or 4 minutes until tender.
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Simplicity is sublime!
Posted by: Alanna | June 27, 2006 at 03:24 PM
u can also try cooking chinese cabbage with chicken stock, oyster sauce and a bit of sesame oil. it's yums!
Posted by: spots | June 28, 2006 at 06:23 AM
Looks and sounds good! And easy to prepare!
Paz
Posted by: Paz | June 28, 2006 at 08:29 AM
Beautiful greens! Hello from a fellow Seacoast area resident. Your photos are amazing.
Posted by: melody | June 29, 2006 at 10:02 AM
I just love Chinese Cabbage. I actually prepare it the same way. It's such a great side dish.
Posted by: Dianka | June 29, 2006 at 03:00 PM
Aha. So my 'Chinese cabbage' mystery is solved! "This" is what I cooked a couple of weeks ago, what the farmer called 'bok choy'.
Posted by: Alanna | June 19, 2007 at 10:22 AM
We have just been introduced to Chinese caggage and would like to know some ways to cook it. Thank you.
Posted by: Ralph Myrick | June 17, 2008 at 09:30 PM