This side dish was one of the dishes we tried in China. This Stir-Fried Chinese Cabbage is beautiful and delicious. Our guide in Beijing ordered lunch for us, and it included Spicy Sichuan Cabbage. Cabbage is a wildly popular vegetable in the winter months in China, and there are a ton of different ways you can prepare it.
How to Make Chinese Cabbage
Step #1: In a small bowl, whisk the cornstarch together with 2 tablespoons of water. Set aside. Chinese cabbage is mild and slightly sweet in flavor, making it versatile for both raw and cooked dishes. It’s one of the essential fall crops and widely used in Asian cuisine, especially in soups, stews, stir-fries, and fermented dishes like kimchi. Rich in vitamins A and C, as well as various antioxidants, it’s not only flavorful but also healthy. Step #2: In another bowl, whisk the oyster sauce, soy sauce, sugar, and balsamic vinegar. Step #3: Heat the vegetable oil in a large wok or skillet over medium heat. Add the garlic, scallions, and chilies; stir-fry for 60 seconds, until fragrant. Step #4: Turn the heat up to high and add the cabbage stems. Sauté for 2-3 minutes, until slightly softened. Add the cabbage leaves and prepared sauce; cook for 1 minute, tossing frequently. Step #5: Stir the cornstarch mixture and add it to the pan. Stir-fry for 1 minute until the sauce has thickened. Serve hot. To reheat, simply warm the stir-fry in a skillet over medium heat for a few minutes until heated through. Alternatively, you can use a microwave, but be sure to cover the dish and heat in short intervals.
