Stir-fried Chinese Cabbage with Garlic
Overview
I was making cabbage rolls a few days ago, and there was some leftover cabbage from one cabbage. Yesterday, the old man happened to be away from picking vegetables, so I fried them.
Tags
Ingredients
Steps
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Wash the Chinese cabbage and chop it into small pieces by hand. You don’t need to cut it with a knife because the edges of the cabbage are not neat, so it tastes better.
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Prepare garlic.
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Heat oil in a pan and sauté garlic until fragrant.
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Pour in the Chinese cabbage and stir-fry over high heat.
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When about six to seven years old, add salt.
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Continue to stir-fry until it is soft, but I like it softer, so I stir it for a while. Anyway, there is more water, so I don't have to worry about it sticking to the pot. The longer it takes, the better it tastes.
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When taking it out of the pot, try to shovel it to one side and then shovel it out again, leaving no water in the pot.
