I always stir-fry my green cabbage in a non-spicy way. Stir-frying it in a spicy way never cross my mind until I saw the Chinese cooking show where the chef cooked it with some dried chili. It gave me the idea of trying something new. This is a new dish for me and we liked it! I will certainly make this version more from now on.
I realized that the green cabbage sold in the Asian market is easier to stir-fry than the green cabbage I bought at the American supermarket. The one at the American supermarket is tougher and harder even after the longer time I spent stir-frying it. Definitely prefer the texture of the green cabbage I bought at the Asian market, not to say cheaper too.
- 1/4 of one green cabbage, sliced
- A little diced carrot for color (optional)
- 2 cloves of garlic, minced
- 2 Tbsp. of black bean in chili oil
- Salt and sugar to taste
1. Heat up your wok. When heated, add in a little cooking oil. When hot, add in minced garlic and black bean in chili oil and stir-fry until fragrant.
2. Add in cabbage and stir-fry until soft. Add in diced carrot (if used). Stir-fry well and season to taste with a little salt and sugar. Serve hot!