Braised Chinese cabbage
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Stewed Chinese cabbage cooks faster than white cabbage. It turns out softer, juicier and more tender. Worth a try!
If the head of Chinese cabbage is very large, then the top with thin tender leaves can be left for a fresh salad, and the denser bottom can be stewed.
You can use your favorite spices for stewed Chinese cabbage. Ground black pepper, turmeric, curry, and paprika are good for Chinese cabbage. Instead of onions, you can put a spice called asafoetida; it will give the dish a light onion-garlic flavor, but it is better to add it at the end of cooking.
Ингредиенты
Chinese cabbage - 1.2 kg
Carrots - 170 g
Onions - 140 g
Tomato - optional
Vegetable oil - 3 tbsp.
Salt - to taste
Spices - to taste
Рецепт
1. First you need to prepare the vegetables, peel them, chop them. Chop the Beijing cabbage thinly.
2. Grate the carrots on a coarse grater, cut the onion into half rings.
3. Pour vegetable oil into a spacious roasting pan or large frying pan and add spices.
4. Start heating the roasting pan and add the carrots and onions. Lightly fry them.
5. Add the cabbage, stirring frequently, and fry over high heat for 10-15 minutes. During this time, the cabbage should noticeably soften and a lot of juice will evaporate. Then you need to add salt to the cabbage, reduce the heat to low, cover with a lid and simmer for another 10-15 minutes so that the thickest slices soften. Add clean chopped herbs.
6. Stir. Stewed Chinese cabbage is ready for tasting.
7. Serve.