Sauteed Chinese Cabbage

Leftover vegetables could be a healthy tasty dish. It looks so simple but tastes great. It would be a good companion for your meat dishes (such as Sweet and Sour Pork, Pork and Shrimp Cake, Sweet Braised Pork Ribs, Steamed Chicken Rice, Braised Beef and Potatoes, Pork Mixed Rice, etc).

Sauteed China Cabbage, Carrots and Black-Ear Mushrooms (Photo credit : Veronica)
Sauteed China Cabbage, Carrots and Black-Ear Mushrooms (Photo credit : Veronica)

Sauteed Chinese Cabbage

Serve : 4

Ingredients :
400 gr Chinese cabbage (Napa cabbage),  chop and separate the stalks and leaves
75 gr carrots, peel and slice into matchsticks
15 gr dried black-ear mushroom, soak with water until soften then slice thinly
1 garlic, peel and smash
2 tbsp cooking oil
1 tbsp Chinese cooking wine or sake
½ tsp fish sauce
50 ml water
salt and pepper to taste

Steps :
Into a wok or a pan over medium high heat, add in cooking oil and garlic. Fry garlic until fragrance.

Add in cabbage stalks, carrots and mushrooms. Stir a little bit, then add in cooking wine, fish sauce and water.

Add in cabbage leaves, season with salt and pepper. Stir and cook until they soften. Turn off the heat and serve immediately.

Recipe by Veronica

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