Stir fry beef with spring cabbage
3,518 views · Published 14 January 2017 · 3:31 · Indexed 20 September 2026
Channel: Khoan Vong · 2017 · Howto & Style
Once you’ve done your deep fry spring cabbage (aka seaweed); you left with the inner core of the spring cabbage. Most restaurants tend to discard them as they are not used for other dishes. It would be a waste of quality ingredients from my part to throw away the inner parts of the vegetable. I normally cook a stir fry with it for my lunch! Below is my recipe for cooking stir fry beef with spring cabbage. Top side is my usual cut of beef, with some carrots and garlic for taste and colour. Beef with spring cabbage 120g beef (topside) 2 spring cabbage (inner leaf) Few slices carrots 2 cloves garlic (or half teaspoon minced) Half teaspoon oyster sauce 1 teaspoon light soy sauce 1g salt, MSG and sugar Dash of wine and pepper powder Cut the beef into small slices and the spring cabbage. Cut the spring cabbage into 3-4 pieces discarding the stem. Cut a few slices of carrots If you are using fresh garlic cut 2 cloves into slice; I am using half teaspoon of minced garlic for convenience. Blanch the beef in water for about 2 minutes and add the spring cabbage and carrots. Let them blanched for another minute. Drain and set them aside Heat the wok with some vegetable cooking and add the garlic to sizzle for a minute in low heat. Turn heat up to high and add the beef and vegetables. Stir fry for a bit and add a dash of cooking wine. Follow by some light soy sauce. Stir fry for a bit more and add the salt, MSG and sugar. Stir fry for a bit more and add the oyster sauce. More stir fry and add some white pepper powder. Stir fry for some more until the ingredients mix thoroughly to complete the cooking.
