Recetas: Xiao Bai Caiº

Kai yang bai cai is a very simple cabbage stir-fry that is served in every Chinese home.

4 to 6 servings

Oil -- 3 to 4 tablespoons
Garlic, minced -- 2 to 3 cloves
Ginger, minced -- 2 to 3 thin slices
Chinese cabbage, trimmed and cut into 1-inch squares -- 1 head, or 1 1/2 to 2 pounds
Salt -- to taste
Soy sauce -- 1 to 2 tablespoons

Heat the oil in a wok or large pot over high heat. Add the garlic and ginger and stir fry briefly. Add the chopped cabbage and sprinkle with a pinch of salt. Stir fry until the cabbage has cooked down and is lightly translucent.
Reduce heat and splash with the soy sauce to season. Serve hot with rice.

Stir fry some chopped chicken with the garlic and ginger before adding the cabbage to turn the dish into a full meal.
Soak 2 tablespoons of dried shrimp in hot water for about 10 minutes. Drain, squeeze dry and chop finely. Add to the hot oil with the garlic and ginger.
Substitute Chinese mustard greens or other greens if you like.
Add 1 to 2 teaspoons of sugar along with the soy sauce for a sweet touch.
Stir fry some chopped shiitake or button mushrooms after adding the garlic and ginger and before you add the cabbage for added color and flavor.
A little chicken broth can be spashed on at the end along with the soy sauce.

Recetas