Stir-fried cabbage with soy sauce, or *Jiang Bao Yang Bai Cai*, is a quick, flavorful Chinese dish loved for its crispy texture and umami-rich taste. Here’s a simple yet authentic recipe to recreate it at home.
Ingredients: 1/2 head cabbage (cored and shredded), 2 cloves garlic (minced), 1 tbsp ginger (grated), 2 tbsp soy sauce, 1 tsp sugar, 1/2 tsp dark soy sauce (for color), 1 tbsp cooking oil, and a pinch of chili flakes (optional).
Steps:
1. Prep: Rinse cabbage and drain well. Heat oil in a wok over high heat until shimmering.
2. Aromatics: Sauté garlic and ginger until fragrant (30 seconds), then add chili flakes if using.
3. Stir-fry: Toss in cabbage, stirring constantly for 2-3 minutes until slightly wilted but still crisp.
4. Season: Add soy sauce, dark soy sauce, and sugar. Stir-fry for another minute until cabbage is coated and glossy.
5. Serve: Transfer to a plate immediately. It pairs perfectly with steamed rice or noodles.
Tips: For extra flavor, add a splash of rice vinegar or a dash of sesame oil before serving. Avoid overcooking to maintain the cabbage’s crunch. This versatile dish can also include sliced pork or mushrooms for heartiness. Enjoy this effortless, delicious staple in under 15 minutes!
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