Cabbage can add great texture to stir-fries as it holds its shape well when cooked in this way.
All the different cabbages can be shredded and stir-fried but the most commonly associated with Chinese cooking is pak choi which can be left whole.
Method
1
Heat a wok or frying pan over a high heat and add a dash of vegetable oil
2
When hot, add the finely sliced cabbage or pak choi leaves and stir-fry for approximately 3–4 minutes or until just tender or wilted, keeping the cabbage moving around the wok as it cooks
3
Season with salt or soy sauce and serve immediately
Tips
If stir-frying cabbages with particularly firm leaves like Savoy cabbage, you can blanch the leaves in boiling water for 1 minute before drying thoroughly and stir-frying as above.
Serving suggestions
This style of cooking is associated with Chinese cuisine so relevant flavours such as ginger, chilli, soy sauce or sesame oil make great partners.
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