For whatever reason, we’re on a cabbage kick in the BWD household. It’s showing up in noodle dishes, on Dominican street food hamburgers, alongside German food, etc.
Strangely enough, it’s not just my fault. Normally I am the cabbage cheerleader, but this time the whole family is in on it.
Cabbage Stir Fry
With that said, unless something changes dramatically, today will be end a three-day streak of me ordering moo shu, which is a Chinese dish of stir fried meat (in my area, it’s usually pork or chicken), cabbage, onions, and carrots that gets wrapped in a Chinese pancake and eaten like a burrito. (I should have photographed any of the moo shu I have had this week, but I was hungry.)
Anyway, Chinese pancakes are hard to find in my neck of the woods and while they’re super fun, we don’t need them to get some Chinese-inspired cabbage in our lives.
You will need:
- 2 tablespoons vegetable oil
- 1 onion cut into 1/4 wide inch strips
- Salt
- 2 cloves garlic, minced
- 1 tablespoon minced ginger
- 1 head of cabbage cut into 1/2 inch strips
- 1 carrot, peeled
- 4 tablespoons oyster sauce
- 2 teaspoons white pepper
- Get the vegetable oil hot in a wok or high sided skillet.
- Add the onions with a light pinch of salt, garlic, ginger. Saute until the onions are soft, about 6 minutes.
- Add the cabbage and use your peeler to peel strips of carrot into the wok
- Cook until the cabbage is soft and wilted
- Add the oyster sauce and pepper, stir to combine and heat
- Serve over rice
Enjoy!
Image by Matthias Böckel from Pixabay
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