{"id":10227,"date":"2020-06-20T11:06:36","date_gmt":"2020-06-20T11:06:36","guid":{"rendered":"https:\/\/redhousespice.com\/?p=10227"},"modified":"2022-06-07T17:04:46","modified_gmt":"2022-06-07T17:04:46","slug":"chinese-cabbage-stir-fry","status":"publish","type":"post","link":"https:\/\/redhousespice.com\/chinese-cabbage-stir-fry\/","title":{"rendered":"Chinese cabbage stir-fry, two ways (\u624b\u6495\u5305\u83dc)"},"content":{"rendered":"\n

Hand-torn leaves cooked to a tender-crispy texture, Chinese style cabbage stir-fry is simple yet delicious. This recipe shows you two versions: a vegetarian one with Mala seasoning & a meaty one with Chinese sausage.<\/em><\/p>\n\n\n\n

\"Two — I often involve my children in the tearing procedure and they love it!<\/figcaption><\/figure>\n<\/div>\n\n\n\n
\n
It’s believed that this particular technique makes the finished dish tastier. I haven’t found reliable scientific explanations to support this belief (let me know if you have any idea), but I always do so for the following reasons:<\/p>\n\n\n\n
\n
Hand tearing makes it easier to remove the stem<\/strong> of each cabbage leaf. Since this is a quick stir-fry, the hard, thick stems wouldn’t cook through when tender, thin leaves are ready to be dished out.<\/li>\n\n\n\n
When cut by a knife, several layers of the cabbage tend to stay together. Hand tearing will make sure each piece is separated<\/strong>.<\/li>\n\n\n\n
I simply love the irregular look which I think is aesthetically more appealing<\/strong>.<\/li>\n<\/ul>\n<\/div>\n\n\n\n\n
How to stir fry in a wok?<\/span><\/h2>\n\n\n\n
Why use a wok<\/h3>\n\n\n\n
For the best taste & texture<\/strong>, ideally, you’ll need a traditional Chinese wok<\/a> to cook this cabbage stir-fry. Also, its deep-bowl shape helps the ingredients to stay inside while tossing (uncooked cabbage pieces are particular bulky).<\/p>\n\n\n\n
Some of my readers have asked what type of wok I’d recommend. I personally like carbon steel woks<\/strong> which are light-weighted so very easy to manage with one hand. They heat up super fast and easily remain the highest possible temperature evenly.<\/p>\n\n\n\n
$\"Ingredients$ <\/figure>\n<\/div>\n\n\n\n\n
Have ingredients within reach<\/h3>\n\n\n\n
It takes less than 2 minutes to cook this dish<\/strong>. The fast stir-fry process helps the vegetable to achieve a tender-crispy texture and retain most of its pigments and nutrients. Before you start, make sure you have all the ingredients (including seasonings) at a reachable distance so you don’t struggle to get them while holding a smoking wok.<\/p>\n\n\n\n
Stir constantly & don’t overcook<\/h3>\n\n\n\n
Due to the high temperature, food burns easily in a wok, especially the spices and small-sized ingredients, such as garlic, ginger, scallions, etc. Throughout the process, make sure you stir constantly to ensure even heating and to avoid burning. Also, don’t overcook! Otherwise, too much moisture will escape from the cabbage thus making it soggy and less crispy.<\/p>\n<\/div>\n\n\n\n
\n
The vegetarian version<\/span><\/h2>\n\n\n\n
$\"\"$ <\/figure>\n\n\n\n
For the vegetarian version of cabbage stir-fry, I use the following ingredients to boost the flavour:<\/p>\n\n\n\n
\n
Sichuan peppercorns<\/strong>. Add whole Sichuan peppercorns in cold oil in a cold wok then heat up. Remove them with a spatula when the oil has absorbed their citrus, numbing flavour. Make sure you don’t burn them otherwise you’ll get an unpleasant bitter taste (Read my complete guide to Sichuan pepper<\/a> if you wish to learn more about this unique Chinese spice).<\/li>\n\n\n\n
Dried chillies<\/strong>. They pair well with Sichuan pepper and give the dish a pungent kick. You may replace them with chopped fresh chilli too. <\/li>\n\n\n\n
Garlic & ginger<\/strong>. They are indispensable for most Chinese stir-fry dishes. Cut them into thin slices and add to the oil along with dried chillies.<\/li>\n\n\n\n
Light soy sauce & dark soy sauce<\/strong><\/a>. The former provides a umami, salty taste. The latter gives the dish an appetizing, brown colour.<\/li>\n\n\n\n
Black rice vinegar<\/a><\/strong>. It adds a hint of sourness.<\/li>\n\n\n\n
Salt & sugar<\/strong>. Adjust the amount required according to your own taste.<\/li>\n<\/ul>\n<\/div>\n\n\n\n\n
The sausage version<\/span><\/h2>\n\n\n\n
$\"Stir-fried$ <\/h3>\n\n\n\n
What is Chinese sausage<\/h3>\n\n\n\n
It’s very common to use a small amount of meat in Chinese vegetable stir-fries to enrich the taste. Lap cheong\/腊肠, known as Chinese sausage or Cantonese sausage, is one of my favourites. Made of pork and pork fat, it’s a type of dried sausage with a distinctively smoky, sweet, umami taste<\/strong>. It can be served on its own (steamed then sliced) or with other ingredients in stir-fried dishes, eg. Chinese sausage fried rice<\/a>.<\/p>\n\n\n\n
Use pork belly instead<\/h3>\n\n\n\n
For this recipe, I use Chinese sausage to lend a nice smoky & sweet flavour to the cabbage. You may use other types of meat too. Pork belly is the best alternative. Cut the meat into thin slices. Marinate with light soy sauce, Shaoxing rice wine, white pepper, salt and a little cornstarch. Then stir fry the same way.<\/p>\n<\/div>\n\n\n\n
\n
The Stir fry procedure<\/mark><\/h2>\n\n\n\n
Use the “hot wok cold oil\/热锅凉油” method<\/strong> to start cooking. That is to say, firstly heat up the wok until it lightly smokes. Then pour in the oil and add sausage slices. This allows time for some of the fat in the sausage to leak out before adding the cabbage to the wok.<\/p>\n\n\n\n
When the cabbage wilts, season the dish with oyster sauce and light soy sauce. Then stir for a further 20 seconds or so to finish.<\/p>\n\n\n\n
$\"Two$ <\/h2>\n<\/div>\n\n\n\n\n
Other delicious veggie dishes<\/span><\/h2>\n\n\n\n
No one in our Red House is vegetarian but we all love vegetables and regularly eat veggie-based meals. Here are some of our favourites:<\/p>\n\n\n\n
\n
Bok Choy Stir-Fry<\/a><\/li>\n\n\n\n
Dry Fried Green Beans<\/a><\/li>\n\n\n\n
Cucumber Salad, Three Ways<\/a><\/li>\n\n\n\n
King Oyster Mushroom with Garlic Sauce<\/a><\/li>\n\n\n\n
Iceberg Lettuce with Oyster Sauce<\/a><\/li>\n\n\n\n
Shredded Potato Stir-fry<\/a><\/li>\n\n\n\n
Homegrown Bean Sprout Stir-fry<\/a><\/li>\n<\/ul>\n<\/div>\n\n\n
<\/div>
\n\t
$\"Two$ <\/div>\n\t
\n\t\t

\"Two — I often involve my children in the tearing procedure and they love it!<\/figcaption><\/figure>\n<\/div>\n\n\n\n
\n
It’s believed that this particular technique makes the finished dish tastier. I haven’t found reliable scientific explanations to support this belief (let me know if you have any idea), but I always do so for the following reasons:<\/p>\n\n\n\n
\n
Hand tearing makes it easier to remove the stem<\/strong> of each cabbage leaf. Since this is a quick stir-fry, the hard, thick stems wouldn’t cook through when tender, thin leaves are ready to be dished out.<\/li>\n\n\n\n
When cut by a knife, several layers of the cabbage tend to stay together. Hand tearing will make sure each piece is separated<\/strong>.<\/li>\n\n\n\n
I simply love the irregular look which I think is aesthetically more appealing<\/strong>.<\/li>\n<\/ul>\n<\/div>\n\n\n\n\n
How to stir fry in a wok?<\/span><\/h2>\n\n\n\n
Why use a wok<\/h3>\n\n\n\n
For the best taste & texture<\/strong>, ideally, you’ll need a traditional Chinese wok<\/a> to cook this cabbage stir-fry. Also, its deep-bowl shape helps the ingredients to stay inside while tossing (uncooked cabbage pieces are particular bulky).<\/p>\n\n\n\n
Some of my readers have asked what type of wok I’d recommend. I personally like carbon steel woks<\/strong> which are light-weighted so very easy to manage with one hand. They heat up super fast and easily remain the highest possible temperature evenly.<\/p>\n\n\n\n
$\"Ingredients$ <\/figure>\n<\/div>\n\n\n\n\n
Have ingredients within reach<\/h3>\n\n\n\n
It takes less than 2 minutes to cook this dish<\/strong>. The fast stir-fry process helps the vegetable to achieve a tender-crispy texture and retain most of its pigments and nutrients. Before you start, make sure you have all the ingredients (including seasonings) at a reachable distance so you don’t struggle to get them while holding a smoking wok.<\/p>\n\n\n\n
Stir constantly & don’t overcook<\/h3>\n\n\n\n
Due to the high temperature, food burns easily in a wok, especially the spices and small-sized ingredients, such as garlic, ginger, scallions, etc. Throughout the process, make sure you stir constantly to ensure even heating and to avoid burning. Also, don’t overcook! Otherwise, too much moisture will escape from the cabbage thus making it soggy and less crispy.<\/p>\n<\/div>\n\n\n\n
\n
The vegetarian version<\/span><\/h2>\n\n\n\n
$\"\"$ <\/figure>\n\n\n\n
For the vegetarian version of cabbage stir-fry, I use the following ingredients to boost the flavour:<\/p>\n\n\n\n
\n
Sichuan peppercorns<\/strong>. Add whole Sichuan peppercorns in cold oil in a cold wok then heat up. Remove them with a spatula when the oil has absorbed their citrus, numbing flavour. Make sure you don’t burn them otherwise you’ll get an unpleasant bitter taste (Read my complete guide to Sichuan pepper<\/a> if you wish to learn more about this unique Chinese spice).<\/li>\n\n\n\n
Dried chillies<\/strong>. They pair well with Sichuan pepper and give the dish a pungent kick. You may replace them with chopped fresh chilli too. <\/li>\n\n\n\n
Garlic & ginger<\/strong>. They are indispensable for most Chinese stir-fry dishes. Cut them into thin slices and add to the oil along with dried chillies.<\/li>\n\n\n\n
Light soy sauce & dark soy sauce<\/strong><\/a>. The former provides a umami, salty taste. The latter gives the dish an appetizing, brown colour.<\/li>\n\n\n\n
Black rice vinegar<\/a><\/strong>. It adds a hint of sourness.<\/li>\n\n\n\n
Salt & sugar<\/strong>. Adjust the amount required according to your own taste.<\/li>\n<\/ul>\n<\/div>\n\n\n\n\n
The sausage version<\/span><\/h2>\n\n\n\n
$\"Stir-fried$ <\/h3>\n\n\n\n
What is Chinese sausage<\/h3>\n\n\n\n
It’s very common to use a small amount of meat in Chinese vegetable stir-fries to enrich the taste. Lap cheong\/腊肠, known as Chinese sausage or Cantonese sausage, is one of my favourites. Made of pork and pork fat, it’s a type of dried sausage with a distinctively smoky, sweet, umami taste<\/strong>. It can be served on its own (steamed then sliced) or with other ingredients in stir-fried dishes, eg. Chinese sausage fried rice<\/a>.<\/p>\n\n\n\n
Use pork belly instead<\/h3>\n\n\n\n
For this recipe, I use Chinese sausage to lend a nice smoky & sweet flavour to the cabbage. You may use other types of meat too. Pork belly is the best alternative. Cut the meat into thin slices. Marinate with light soy sauce, Shaoxing rice wine, white pepper, salt and a little cornstarch. Then stir fry the same way.<\/p>\n<\/div>\n\n\n\n
\n
The Stir fry procedure<\/mark><\/h2>\n\n\n\n
Use the “hot wok cold oil\/热锅凉油” method<\/strong> to start cooking. That is to say, firstly heat up the wok until it lightly smokes. Then pour in the oil and add sausage slices. This allows time for some of the fat in the sausage to leak out before adding the cabbage to the wok.<\/p>\n\n\n\n
When the cabbage wilts, season the dish with oyster sauce and light soy sauce. Then stir for a further 20 seconds or so to finish.<\/p>\n\n\n\n
$\"Two$ <\/h2>\n<\/div>\n\n\n\n\n
Other delicious veggie dishes<\/span><\/h2>\n\n\n\n
No one in our Red House is vegetarian but we all love vegetables and regularly eat veggie-based meals. Here are some of our favourites:<\/p>\n\n\n\n
\n
Bok Choy Stir-Fry<\/a><\/li>\n\n\n\n
Dry Fried Green Beans<\/a><\/li>\n\n\n\n
Cucumber Salad, Three Ways<\/a><\/li>\n\n\n\n
King Oyster Mushroom with Garlic Sauce<\/a><\/li>\n\n\n\n
Iceberg Lettuce with Oyster Sauce<\/a><\/li>\n\n\n\n
Shredded Potato Stir-fry<\/a><\/li>\n\n\n\n
Homegrown Bean Sprout Stir-fry<\/a><\/li>\n<\/ul>\n<\/div>\n\n\n
<\/div>
\n\t
$\"Two$ <\/div>\n\t
\n\t\t