Easy Stir-fry Cabbage
A simple dish of stir-fry cabbage is a very healthy and delicious side-dish to complement any Chinese home-cooked meal. I love to buy half a head of cabbage on my weekly grocery trip because it is cheap, versatile and keeps well in the fridge.
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This simmered/stir-fry style is a popular side-dish in economical bee hoon.
If you have limited time like me to cook on weekdays nights, this recipe is for you. Instead of prepping dried shrimps to sweeten the dish, I use instant chicken stock as a short-cut. Depending on the brand of chicken stock you use (the tetra-pak type is more rich; and those without MSG is less salty), you may want to season the cabbage stew with just a little light soy sauce or fish sauce (I usually don’t though). If you are cooking a Chinese clear soup on the day (such as ABC soup), you can also use that in place of instant soup stock.