The scientific name for Chinese cabbage is mustard greens, which have been a common delicacy on the Chinese dining table since their introduction from the Western Regions. There are many ways to prepare Chinese cabbage, and stir-frying is one of them. Today, our editor will introduce you to how to stir-fry Chinese cabbage.
How to Select Chinese Cabbage
Before learning how to stir-fry Chinese cabbage, let's take a look at how to select it. For leafy mustard greens, choose those with complete leaves that show no signs of yellowing or flowering. For hearted mustard greens, look for ones without softening in the petioles; the thicker the petioles, the better. Mustard greens are not prone to spoilage and can be stored in the refrigerator for about two weeks if wrapped in paper.
A Simple Method for Stir-Frying Chinese Cabbage
Ingredients
60 grams of Chinese cabbage, 6 grams of carrot, 10 grams of minced meat, an appropriate amount of oil, 1 small spoon of sweet flour sauce, a little ginger, and a little salt.
Method
1. Cut the Chinese cabbage into pieces and the carrots into thin slices. Blanch them in boiling water, drain the water, add a little salt, mix well, and then plate them.
2. Mix the minced meat and ginger evenly and knead with your hands.
3. Pour an appropriate amount of oil into the wok. When the oil is slightly hot, add the minced meat and separate it with chopsticks. Once it changes color, add the sweet flour sauce and stir briefly. Then pour it over the Chinese cabbage while still hot.
The Method of Stir-Frying Chinese Cabbage with Tomatoes
Ingredients
300 grams of tomatoes, 100 grams of Chinese cabbage, 50 grams of vegetable oil, 5 grams of fine salt, 3 grams of monosodium glutamate, 15 grams of scallions, 5 grams of ginger, and 10 grams of wet cornstarch.
Method
1. Remove the stem from the tomatoes, wash them, and cut them into segments. Wash the Chinese cabbage and cut it into thin strips. Blanch the Chinese cabbage in boiling water, drain off the water, and set aside. Cut the scallions and ginger into thin strips.
2. Place the wok over high heat and add the vegetable oil until hot. Add the scallion and ginger strips and fry. Then add the tomatoes and stir-fry a few times.
3. Add the blanched Chinese cabbage and stir-fry evenly. Add the fine salt and stir-fry evenly again. After cooking, thicken with wet cornstarch and serve.
Tips
1. When stir-frying tomatoes, use a strong fire and quick stir-fry. Drain the Chinese cabbage thoroughly to prevent too much liquid.
2. Add the Chinese cabbage when the tomatoes are almost cooked.
The Method of Stir-Frying Chinese Cabbage with Meat Shreds
Ingredients
100 grams of lean mutton, 100 grams of Chinese cabbage, 60 grams of peanut oil (used in two portions), 10 grams of soy sauce, 5 grams of Shaoxing wine, 10 grams of green onions, 5 grams of fresh ginger, and 10 grams of garlic.
Preparation Method
1. Cut the mutton into thin shreds; cut the Chinese cabbage into thin shreds, soak them in lukewarm water for a short time, drain the water, and set aside for later use; cut the green onions lengthwise into strips about 3 cm long and 3 mm wide; peel and finely mince the ginger; peel the garlic, smash it with a knife, and then chop it finely.
2. Place the wok over a strong fire, add 50 grams of peanut oil, and when the oil is hot, add the meat shreds, Shaoxing wine, green onion strips, ginger, garlic, and soy sauce to stir-fry. Then add the Chinese cabbage shreds, add clear oil, and stir-fry a few times to finish.