Before dinner disappeared in our stomach last night, I remembered to take a picture of this super easy and quick vegetable dish.
Chinese cabbage is also known as Nappa and can be found in most grocery stores. Nappa seems to be more stem than leaf, but has a very mild flavor and can be eaten raw or cooked. For this occasion I prepared it Chinese style and I hope you will like it too.
1 chinese cabbage, cut in strips
2 cloves garlic, crushed
1 slice fresh ginger, crushed
3 tbsp olive oil
2 tbsp oyster sauce
Heat oil in a wok, fry the garlic and ginger and before it gets brown, add the cabbage. Then add the oyster sauce and black pepper. Quickly stir fry in 5 minutes or less at high heat. Immediately transfer to a serving dish to keep the cabbage crunchy.
Nappa or Chinese cabbage may seem like a lot when freshly cut, but wilts really quick, releasing a lot of moisture when exposed to high heat. That’s why we recommend to cook it in 5 minutes or less.
If you have never cooked Chinese cabbage before because you didn’t know how, there is no excuse anymore. It is really too easy not to try, so go for it!