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The Quick and Easy Cabbage I Serve With Everything

Name: The Quick and Easy Cabbage I Serve With Everything
Prep time: 8 min
Cook time: 10 min
Total time: 18 min
Yield: 6
Cuisine: Chinese
Ingredients: 1 (2 1/2 to 3 pound) head napa cabbage, tough outer leaves removed; 3 tablespoons vegetable or canola oil; 1 teaspoon toasted sesame oil; 1 teaspoon chicken bouillon powder or MSG, plus more to taste; 1/2 teaspoon freshly ground white pepper (or freshly cracked white peppercorns)

This quick Cantonese stir fried napa cabbage recipe brings out the veggie’s natural sweetness and crunch for a simple, four-ingredient side dish.

18 min total 8 min prep 10 min cook 6 91 cal

Ingredients

6 serv.

1 (2 1/2 to 3 pound) head napa cabbage, tough outer leaves removed
3 tablespoons vegetable or canola oil
1 teaspoon toasted sesame oil
1 teaspoon chicken bouillon powder or MSG, plus more to taste
1/2 teaspoon freshly ground white pepper (or freshly cracked white peppercorns)

Instructions

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1 Halve the cabbage lengthwise and rinse to remove any dirt or grit. Pat dry, then slice the tender greens into 1-inch pieces and the whites into 1/2-inch pieces, keeping them separated.
2 Heat the vegetable oil in a large wok or sauté pan over medium-high heat until very hot, 1 to 2 minutes. Add the cabbage whites and stir fry, stirring occasionally, until lightly seared and softened, about 6 minutes.
3 Add the cabbage greens, sesame oil, chicken bouillon powder, and white pepper. Stir fry until the greens are wilted and everything is evenly coated, about 2 minutes. Taste, adding more seasoning as needed.
4 Using a slotted spatula or wok turner, transfer the cabbage to a serving platter, discarding any excess liquid in the pan. Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Love the recipe? Leave us stars and a comment below!