Stir-fried cabbage with garlic and ginger
Cabbage is the most popular vegetable in Southeast Asia. It belongs in the Brassica Oleracea family along with bok choy and gai larn (Chinese kale or broccoli). It’s commonly used in stir-frying, curry and soup dishes.
My favorite way of preparing cabbage at home is to stir-fry it with salt and pepper for a side dish. This month I enjoy stir-frying cabbage with leftover turkey and lots of ginger and garlic.
Nutritionally, cabbage is high in Vitamin C and fiber, and contains anti-inflammatory benefits. With the two additions of garlic and ginger (flu prevention aids), what a great recipe for healthy eating.
Preparation: 5 minutes
Cooking time: 5 minutes
3 tablespoons canola oil
3 garlic cloves, peeled and minced
1 tablespoon shredded ginger
1 cup shredded cooked turkey, optional
3 cups shredded cabbage
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 teaspoon sugar
Salt and pepper to taste
Heat canola oil in a wok on high heat and stir in garlic and ginger. When garlic is golden, stir in turkey and cabbage. Then add oyster sauce, soy sauce and 3 tablespoons of water. Cover and quickly braise until cabbage is cooked but still has a slight crunchy texture. Season with salt and pepper to taste. Serve hot as a side dish with steamed jasmine rice.
Vegetarian option: omit turkey, use vegetarian oyster sauce
Gluten-Free option: use wheat free soy sauce, wheat free oyster sauce
Thai Cooking Recipe for Kids
© 2010 Pranee Khruasanit Halvorsen I Love Thai cooking Pranee teachs Thai Cooking class in Seattle areas, her website is: I Love Thai cooking.com