Growing up, my favourite vegetable was cabbage. Scrap that. Cabbage was the only vegetable I ever ate. Because they weren't coloured green, I didn't realise cabbage was a vegetable...A misconception my parents were only too happy to perpetuate in order to get me to eat my greens because I was a frustratingly fussy eater.
This is my recipe for a quick cabbage stir fry, a homestyled dish that takes me right back to my childhood. While I've added pork to chunk up this dish, you can opt for other meats like chicken or seafood like prawns. But, if catering to vegetarians, leave out the meat proteins entirely.
1 head cabbage, cut to shreds
3 cloves garlic, minced (put through garlic press to save time)
150gm pork loin, sliced 0.5cm thick and marinated with 1 tbsp light soy, dash of white ground pepper, a dash of Chinese five spice, 1 tsp oyster sauce, or any marinade seasoning you like)
1 tbsp Oyster sauce
1 tbsp Soy sauce
Directions (feeds 2)
1) Fry garlic in two-thirds proportion olive oil and one-third proportion sesame oil until fragrant.
2) Add pork and fry until cooked on the outside. (switch this with any other protein you like)
3) Add cabbage.
4) Add seasoning of 1 tbsp oyster sauce and 1 tbsp light soy and fry for a minute on high heat.
5) Add half a cup of water and cover lid to allow the cabbage to simmer and cook to your preferred softness. I like mine denture-soft without any crunch left, so that's about 5 minutes on high heat. Adjust seasoning accordingly before serving.