Recipe: Tasty Stir Fried Pechay (Napa Cabbage)

Hallie Carlson
Recipe
Share on Tumblr
Share on Pinterest
Share on WhatsApp
Recipe: Tasty Stir Fried Pechay (Napa Cabbage)
Page content

Recipe: Tasty Stir Fried Pechay (Napa Cabbage) Delicious, fresh and tasty.

Stir Fried Pechay (Napa Cabbage). Great recipe for Stir Fried Pechay (Napa Cabbage). Super fast and easy Chinese cabbage recipe with pork cutlets. Best to use a wok and with fire.

Stir Fried Pechay (Napa Cabbage) step by step.

In a container, season the pork cuts with soy sauce, pepper and a pinch of salt.

Add in onions and cook till it turns white.

You can have Stir Fried Pechay (Napa Cabbage) using 9 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Stir Fried Pechay (Napa Cabbage)

  1. You need 1 bunch of pechay (lighter color napa cabbage which is less bitter).

  2. Prepare 1/8 kg of cabbage.

  3. It’s 2 pcs of small size tomatoes or optional cherry tomatoes.

  4. It’s 1 of small onion chopped.

  5. It’s 5 cloves of garlic chopped.

  6. It’s 1/8 kg of pork small cuts.

  7. Prepare to taste of salt and pepper.

  8. You need 2 tbsp of soy sauce.

  9. It’s 3 tbsp of cooking oil.

Best to use a wok and with fire.

Hence its very quick because this stir fry is done in high heat setting.

Best to use a wok and with fire.

Hence its very quick because this stir fry is done in high heat setting.

Stir Fried Pechay (Napa Cabbage) step by step

  1. In a container, season the pork cuts with soy sauce, pepper and a pinch of salt. Marinate for 10 min..

  2. Heat up a wok with 3 tbsp of oil and stir fry pork cuts until half cooked..

  3. Add in onions and cook till it turns white. Then add garlic and tomatoes..

  4. Quickly stir fry cabbage and then the pechay. Add in pepper and salt to taste. Dont over cook vegetables. Serve immediately..

Napa cabbage (also called by its Chinese name, sui choy) is stir-fried with chili paste and fresh garlic and then finished with rice wine or dry sherry and a bit of sugar.

This is not a spicy dish and so it was a nice balance to the spicy pork and fried rice main course and also had a cucumber salad (rice vinegar style).

I used pechay for this dish; you can substitute some other variety of Chinese cabbage (see guide).

Note also that the cooking time given below is very short because I keep fried tofu in the freezer.

If you have to start making this dish by deep frying the tofu, the cooking time will be much longer, naturally.