It is a leafy vegetable, also known as snow cabbage or napa cabbage, and is sold in big piles in the markets and very commonly eaten in soups, hotpots, and stir-fried.

I was thinking to drive to the Chinese restaurant to pick up their chow mein that has a little of the stir fry cabbage in it; however, I had second thoughts on the matter since I had a fresh head of cabbage in the fridge. Chinese dried chili peppers.

These tasty dishes show why cabbage deserves some time in the spotlight.

Re your question, I don’t think there’s a way to keep the veggies from shrinking since it’s a natural process that happens during cooking. Love your site.Maltose (麦芽糖, mài yá táng), also known as maltose syrup, is a super thick syrup that’s commonly used in traditional…Papery dried shrimps, xiā pí (虾皮) in Chinese, is a fantastic way to add sea-salty flavor to a wide array…Preserved mustard greens (碎米芽菜, suì mǐ yá cài), also known as pickled cardamine sprouts, are a common acidic addition that…The century egg (皮蛋, pí dàn) is also known as millenium egg, pine flower egg or ‘skin egg’. Welcome to Texas! I take a less labor-intensive approach while maintaining the taste and look of the dish. Turn to medium low heat, drizzle soy sauce over the cabbage and stir a few times to mix everything well. While she spends most of her time writing these days, she still exercises her culinary muscles on the regular, taking any opportunity to turn local, seasonal ingredients into beautiful meals for her family.

Add oil and peppercorns. You can use it as a There are a few different kinds of Chinese cabbage, but Napa cabbage is the most popular in the group. Chinese food and the way it is prepared is influenced by the two major philosophies - Confucianism and Taoism.

Thank you!The recipe makes it so easy to consume tons of cabbage isn’t it? My mom is someone who cooks at light speed, the kind of person who can get dinner on the table in 35 minutes. – Soup Loving Nicole.

It add numb spiciness to a pungent dish and make it taste better. Only variance is the chef course chopped garlic to oil prior to adding cabbage and also spritzes the cabbage with rice wine vinegar moment’s before plating the cabbage. (*footnote 1).Turn the heat back to medium high and add the chili peppers and cabbage. Would love to try out your recipe I made this last night with a whole head of Napa cabbage and it was so good that my husband and I ate the whole thing! It was a hit." LOVE this!I bet this is so fragrant.

Of all the vegetables in the Brassica family, cabbage gets the least amount of love.

It was merely cabbage fried with some savory ingredients and salt and pepper, finished with egg. Characteristics: This cabbage has a soft, more wrinkled texture than other types. Bok Choy is a type of Chinese cabbage said to have originated before the 15th century. Crunchy, bright, and so satisfying, this will definitely be a veggie go to.Thank you, Maggie, Delicious recipe! Cabbage Is Suddenly Cool . I can finish eating half a head of cabbage in 2 minutes.That’s it! I didn’t have the special Sichuan peppers so I used a leftover packet of hot red pepper flakes from pizza delivery the other night. You can eat it raw, shredding it and adding it to tacos, salads or power bowls. So this dish fit right into her routine. In Northern Chinese cooking, we usually use the ingredients to infuse oil or sauces, to add extra savory aroma to a dish. We couldn’t find them at our local grocery store.Hi Randa, I highly recommend the Sichuan peppercorns from the Mala Market: This recipe is even better than Maggie makes it sound.

Leave a comment, rate it (once you’ve tried it), and take a picture and tag it Hi I'm Maggie Zhu! You have it right quick and easy, not too many ingredients. Stir until the peppercorns become fragrant and turn dark brown. I will try using that oil to stir fry the cabbage with it.My husband and I both LOVE cabbage so I’m finally going to have to dig out my wok or buy another one because you keep posting these amazing recipes that I have to try! It has a delicate mustard-like flavor.

Immediately stir with spatula for 30 seconds. Not only is it a key ingredient in authentic Sichuan food, it’s commonly used in braising and stir-frying to infuse fragrance into the oil.