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.

Ingredients:

1 chinese cabbage, cut in strips

2 cloves garlic, crushed

1 slice fresh ginger, crushed

3 tbsp olive oil

2 tbsp oyster sauce

black pepper

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!
 

Enjoy!

Thanks for coming back to the Multiculti Cooking blog!

This entry was posted on Tuesday, October 6th, 2009 at 12:50 pm and is filed under Asia, Chinese, Recipes, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.