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November 11, 2012

Stir-fried Cabbage

I took a 2-month long hiatus from hosting Friday night dinner.  The complaints from girlfriends were never-ending so last week, I made a last minute decision to resume my Friday task. I texted the girls to come over for dinner and they were ecstatic.

Although I was low on supplies, I managed to cook a tasty  fish sarciado and served it with this veggie dish. The recipe is derived from the classic Chinese stir-fried cabbage.

Stir-fried Cabbage

1 head of cabbage
1 medium sized onion, chopped
3 cloves of garlic, minced
mushroom sauce to taste

The secret to a crunchy and sweet cabbage is not to cut the leaves with knife but to tear them with your fingers. It's what I discovered after years of cooking.

Heat the oil in pan. Saute the garlic until fragrant. Add the chopped onions. Saute until tender and translucent.
Add the cabbage. Stir-fry until just the cabbage is starting to wilt.
Add the mushroom sauce.Stir well. Continue cooking until the leaves wilted.This might take between 2-3 minutes.
Remove from heat. Serve immediately.

Let me just share with you the photo of  mushroom sauce I use in stir-frying .

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