Stir fry Chinese cabbage with oyster sauce recipe, it has a sweet flavor and is loaded with vitamins and minerals, the oyster sauce just enhanced the light taste of Chinese cabbage.
7oz. Chinese cabbage
1 tbsp peanut oil for frying
1/2 tsp salt
2 tsp oyster sauce
1 scallion, white part only
1/3 tsp gingerroot, minced
Slice the scallion diagonally into 1 inch long pieces, chop fresh gingerroot. Set aside.
Remove the core from the cabbage. Chop the leaves crosswise into pieces about 1 1/2 inches wide.
Heat the wok to medium high at high heat, add peanut oil, when the oil is hot, stir in scallions and ginger briefly until aromatic.
Combine the Chinese cabbage stems, stir fry for 1-2 minutes until half done.
Add cabbage leaves afterward, stirring constantly until the green leaves darken slightly for about 1-2 minutes.
Mix in oyster sauce and salt for seasoning, tossed until completely combined.
Transfer and sever hot, this recipe would make a wonderful side dish for Mapo Tofu.