Garlicky napa cabbage
Einheiten
Portionen
Zutaten
- 600 g Chinakohl, in Streifen geschnitten gerundet
- 15 ml neutrales Öl gerundet
- 3 Knoblauch, in Scheiben oder gehackt gerundet
- 5 g frischer Ingwer, fein gehackt (optional) gerundet
- 15 ml Sojasauce oder Tamari gerundet
- 10 ml Reisessig oder Zitronensaft gerundet
- 5 ml geröstetes Sesamöl gerundet
- nach Geschmack Chili Crisp oder Chiliflocken (optional) gerundet
Zubereitung
Method
- Heat the neutral oil in a large pan over medium-high heat.
- Add the garlic and optional ginger. Cook for 20 to 30 seconds.
- Add the cabbage and stir-fry for 3 to 5 minutes, until wilted but not mushy.
- Add the soy sauce and cook for 1 minute.
- Remove from the heat and finish with rice vinegar or lemon juice, sesame oil, and optional chile.
Notes
- Use tamari for gluten-free.
- Good with fish, tofu, noodles, rice, chicken, or pork.
- Do not overcook it. The fresh crunch is the point.