Braised Cabbage (蚝油包菜)
Ingredients
The cabbage
- 1 head
- cabbage, torn into rough pieces
- 4–6 cloves
- garlic, sliced
- 1–2 tbsp
- neutral oil
- 2 tbsp
- oyster sauce
- 1/4 cup
- water or stock
- to taste
- salt and white pepper
Method
- 01
Cut the cabbage into smaller squares. (I like to take the core out first then get big strips, then cut the strips into "squares")
- 02
Slice the garlic.
- 03
Heat the oil in a wok or a wide pan and fry the garlic until it is just fragrant.
- 04
Add the cabbage and toss it through the oil.
- 05
Add the oyster sauce and the water, then cover.
- 06
Braise 5–8 minutes, until the thick stem parts have gone soft and translucent.
- 07
Uncover, let any excess liquid cook off, and season with salt and white pepper.
Notes
- The garlic amount is just a guide, being precise with it isn't a big deal.
- Cabbage throws off a lot of its own water, so don't add too much water at the start.
- It will also reduce in volume, so if you don't have a pot for a full head, just add in bits at a time.