Monday, July 25, 2011

Chinese Cabbage Stir Fry

Chinese Cabbage is quite a versatile vegetable.  Its a longish with a light green colour leaf.  Why I call this vegetable versatile - because it can be used for soup, for frying noodles, for stir fry, and call also be used as a wrapper for meat steam.

Lets look at my simple stir fry


1 medium size chinese cabbage - wash and
3 garlic - chopped
1 onion - chopped
1 tsp ginger garlic paste
salt to taste

  1. Wash and drain the cabbage.
  2. As the stems are a little hard,  slice fine the stems.  Chopped roughly the leaves.
  3. Heat oil
  4. Once hot add in chopped garlic, saute till fragrant
  5. Add in chopped onions - saute further till the onions are soft.
  6. Add in the ginger garlic paste
  7. Add in the stems first - saute for a few minutes.
  8. Add the leaves stir well and cook till done.
Optional - you can add chicken slices, prawns, dried shrimps or even anchovies to give the added oomp.. You can add them with the ginger garlic paste.  I like both with or without.

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