Half a head of cabbage can still make a meal.
Let’s cut it open and take a look.
The leaves inside are still tightly packed, and the stems are still crisp.
At times like this, I like to stir-fry it a little faster.
Cabbage is naturally sweet. The heat needs to be high enough so it doesn’t turn soft and mushy.
You don’t need much garlic.
Two cloves are enough.
Today, I’m making a plate of Garlic Stir-Fried Cabbage.
【Ingredients】
- 1/4 head cabbage, about 250–300 grams - 2 cloves garlic - 1 tablespoon cooking oil - 1/4 teaspoon salt
【Instructions】
1. Separate the cabbage leaves and wash them, then drain well. Slice the tougher stems a little more thinly, and cut the leaves into pieces about 3–4 centimeters wide. 2. Peel the garlic and slice it. 3. Add the cooking oil to a wok and heat over medium-high heat. 4. Add the sliced garlic and stir-fry until fragrant. 5. Add the cabbage and quickly stir-fry over medium-high heat. 6. Cook until the leaves begin to soften and their color brightens. 7. Add the salt and continue stir-frying for about 30 seconds. 8. Pick up a small piece of stem to taste. Once it’s cooked but still crisp, turn off the heat. 9. Transfer to a plate.
The cabbage is ready.
The sweetness is still there.
The stems have a satisfying crunch.
Today’s plate is just right.
Time to eat.