Cabbage Stir-Fry

Cabbage Stirfry 2

In most Chinese restaurants, they usually offer at least one vegetable stir-fry. This is usually the only option for vegetarians as the majority of the dishes have meat. Even if the restaurant doesn’t offer a stir-fry specifically on the menu, you can still make a special request. I did this in the past when I was traveling with a group of people. A typical Chinese group will usually order more than ten dishes to share and almost all of them containing meat. When this happens, as it did last time when I was out with my friends, I simply ask the restaurant to make a vegetable and tofu stir-fry without MSG just for myself and I eat it with rice. In this way I get to share the same table with my friends without compromising my principles. This is especially important nowadays as eating meat also makes me sick.

Cabbage stir-fry is one of these simple and quick restaurant dishes. It’s very easy to make and tastes really good. The trick is to tear the leaves one by one. It might take a little time, but it’s fun to peel the leaves layer by layer, observing the color changing from light green to tender yellow when you get to the core. You can also avoid the firm stem if you don’t feel like eating it. Most restaurants also remove this part to make the dish more palatable. ;-)

Cabbage mix

Health Index: ⅘ (4 to 5 times a week)
Kitchen Gadgets: Frying pan or Wok

1 small head of cabbage
5 dried chile peppers
1 tbsp olive oil
½ tsp sea salt

1. Heat the frying pan and add oil, keep the highest heat.
2. Cut the chile peppers to 2 or 3 parts, add to the oil and fry for 10 seconds.
3. Add cabbages leaves and vigorously stir fry on high heat for 3 minutes.
Turn off the fire, add salt, mix well and serve!