Stir-Fried Chinese Cabbage
A Versatile Vegetable Side Dish with Asian Flavor
The seasoning is made with toasted sesame oil, garlic, rice vinegar and soy sauce that gives the Chinese cabbage a light flavor that is delicious. It’s very easy and quick to make and complements seafood, chicken or meat.
How to make it…
Trim the leaves from one head of Chinese cabbage then wash and pat dry. Mince the garlic and the fresh ginger.
In a large skillet, heat 1 tablespoon of olive oil and 2 tsp of toasted sesame oil. Add 1 Tbsp of minced garlic and 1 Tbsp minced ginger. Saute stirring constantly for about a minute.
Add the cabbage leaves to the skillet and continue cooking until the cabbage is wilted. This should just take several minutes.
Remove from heat and add a tablespoon of soy sauce and a tablespoon of rice vinegar. Toss to coat. Save your salt ….You should have to add any since even the low sodium soy sauce is higher in sodium. Try making this side dish with the Wasabi Pea Crusted Salmon recipe. So delicious together. Enjoy!!
- One head of Chinese cabbage
- 1 Tbsp of olive oil
- 2 tsp of toasted sesame oil
- 1 Tbsp minced ginger
- 1 Tbsp minced garlic
- 1 Tbsp low sodium soy sauce
- 1 Tbsp rice vinegar
- Trim the leaves from one head of Chinese cabbage then wash and pat dry.
- In a large skillet, heat 1 tablespoon of olive oil and 2 tsp of toasted sesame oil.
- Add 1 Tbsp of minced garlic and 1 Tbsp minced ginger.
- Saute stirring constantly for about a minute.
- Add the cabbage leaves to the skillet and continue cooking until the cabbage is wilted. This should just take several minutes.
- Remove from heat and add a tablespoon of soy sauce and a tablespoon of rice vinegar. Toss to coat. Save your salt ….You should have to add any since even the low sodium soy sauce is higher in sodium