Cabbage Dry-fry Recipe

If you like vegetable, you will love this cabbage dry-fry recipe. This recipe features the crispy and spicy cabbage. And it only takes you a few minutes to cook.

Wok, serving plate, bowl.

1 cabbage, about 7 oz./200g, thinly shredded

7oz./200g fresh mushrooms, washed

7oz./200g asparagus, washed and trimmed

3 green peppers

3 red peppers

2 paprika, chopped fine

1 tsp.peppercorns

3 tbsps.vegetable oil for stir-frying

2 tbsps.chili paste

1 tsp.salt, or to taste

1 tsp.granulated sugar

1. Place the asparagus in the boiling water and parboil for 1-2 minutes, then put into cold water to stop the cooking (P1). Drain well and cut on diagonal into 1/2-inch strips.

P1

2. Cut both green and red pepper lengthwise in half, remove the seeds and white pith from the middle, then cut into uniform size before stir-frying. Remove the stems of mushrooms and cut diagonally into 1/2-inch strips (P2).

P2

3. Preheat the wok on medium-high flame before adding 3 tbsps.vegetable oil, swirl the oil around the wok, let coats both the sides and the bottom of the wok, when the oil is hot but not yet smoking, saute peppercorn and chopped paprika briefly until aromatic, about 30 seconds (P3).

P3

4. Add asparagus, mushroom, green and red peppers back into the wok in which it was cooked, stir fry over medium heat, stirring and tossing them around the wok until tender but still crisp (P4). Then add cabbage shreds, stir until the leaves are almost wilted, which will take about 4 minutes.

P4

5. At the last minute of cooking, stir in 2 tbsps.chili paste and 1 tsp.granulated sugar, taste and adjust seasoning with salt as desired, cook briefly to make everything together (P5).

P5

6. Remove to a serving plate and serve hot (P6).

P6