Chinese Cabbage Stir-fry

Time flies...it's almost the end of another year! Are you looking forward to the new year's already? have been cooking rather simply as of late and today's feature is just a good old vegetable stir fry.  Instead of using just pork or chicken, you can use the roasted versions to add some crunchy fragrance to your dish.  Always great with rice, minimal oil, all in all a relatively healthier dish.  To make the dish more colourful, you can add in some sliced carrots as well.

Instead of just soy sauce, I added a dollop of abalone sauce for deeper flavour and a tinge of umami to this simple, home-cooked dish.

This post is part of my Yuen Chun Recipes.

Ingredients:

1 bunch of Chinese (nappa) cabbage (blanched quickly in boiling water)

1 cup of roasted pork or chicken

4 cloves garlic, roughly chopped

2 tablespoons cooking oil

1 tablespoon abalone sauce (I used Yuen Chun)

Dash of light soy sauce 

Sprinkle of salt

4 tbsps water or chicken broth

Method:

Firstly, heat up your wok until smoking.  Turn heat to medium and add oil.  Swirl to coat.  Add in garlic and stir around briskly to avoid burning.  Add in meat.  Finally turn in the blanched cabbage.  Add abalone sauce, light soy sauce and salt.  Add about 4 tablespoons water.  Stir fry briskly for about 2 minutes, turn heat to high and stir-fry briskly again for another minute or two.  If you like your cabbage softer, you can cook for a little bit longer.

Serve hot with rice.

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