Chinese Cabbage Breakfast

As an added bonus it causes less stomach upset than European cabbages. Flatten the garlic cloves with the flat side of a knife and fry in a wok or pan with your dried shrimp.

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Stir until the peppercorns become fragrant and turn dark brown.

Chinese cabbage breakfast. You can eat it raw shredding it and adding it to tacos salads or power bowls. Brit Haines is an urban gardener who grows her own food in her spare time. Feel free to swap it in for any recipe that calls for green cabbage.

She is also a book nerd and freelance writer who enjoys nature adventure. Chinese cabbage can open your culinary world up to new possibilities and your taste buds will thank you. Place in a large bowl and wash the cabbage by allowing the soil to fall to the bottom of the bowl and rinse.

Cool chop into bite-sized pieces and set aside. Add oil and peppercorns. A half of an onion slice from pole to pole traditional Chinese and stir-fry technique.

Brown on each side about 8-10 minutes total. As part of the HOW TO COOK GREAT NETWORK - Chinese Cabbage Egg Stir Fry Recipe - Vegetable Stir Fry - Chinese Cabbage - Cabbage Egg Recipes SUBSCRIBE to l. Add the cabbage cover your wokpan with a lid and fry.

In addition to its health benefits Chinese cabbage can be used in a variety of different dishes. How to Sauté Chinese Cabbage Place a tablespoon of oil in a large skillet and place over medium-high heat. Add the onion and fry for 3 minutes.

Turn the heat back to medium high and add the chili peppers and cabbage. Wash 5 leaves of Chinese cabbage take off the extra leaves and cut or tear it up on large pieces. 1 Chinese cabbage thinly sliced Preheat 2 large skillets over medium heat and place half the back bacon in each skillet.

Instructions Add the oil to the wokheat over high heat Add sugar vinegar chopped ginger garlic scallion stir-frying for 3 seconds Add cabbage salt light soy sauce stir-frying for 3 minute until. Turn the heat right down and scoop the peppercorns out with a spatula and put aside for later. Add thinly sliced shredded or small whole leaves and season with soy sauce or salt and pepper.

Cook stirring often until the leaves are tender about 10 minutes.

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