Sauteed Napa Cabbage

Vegetable Recipes

Sauteed Napa Cabbage

Looking for an easy way to cook vegetables and make them more flavorful? Sauteing is my answer. My mom does it a lot with a variety of veggies like bean sprouts, bitter melon, Napa cabbage, etc. She taught me to cook them with garlic, chili peppers, salt, and a little bit of water. Quick, easy, and tasty.

sliced Napa cabbage

Napa cabbage has been one of my faves to saute. This crunchy and mild cabbage absorbs flavors nicely. It makes a wonderful side to beef, chicken, or fish dishes. (Optional: we could also make the dish more colorful by adding red bell peppers and/or mushrooms.)

Sauteed Napa cabbage with mushrooms

Here’s my recipe to serve two:

  • 1 Napa cabbage, cleaned and sliced (I usually pick a small one, just enough for two)
  • 4 garlic, chopped
  • 4 Thai peppers, chopped
  • Salt
  • 1 tablespoon of vegetable or canola oil
  • ¼ cup of water
  • 1 bell pepper, cored and chopped (optional)
  • 1–2 cups of Shiitake mushroom, stemmed and chopped (optional)

Steps:

  • Heat up a medium pan, add oil (over medium heat)
  • Cook garlic and peppers for two minutes
  • Add slices of Napa cabbage and mix with the garlic and chili peppers (add bell peppers and mushroom here too, if using)
  • Add salt, mix. Then add water and cover the pan with a lid.
  • Let it cook for five minutes until the it simmers. (The cabbage will release its moisture and wilt. But, it will still be a bit crunchy even after cooking.) Taste and add salt if necessary.
  • Serve while it’s still hot

Thanks for reading!

Sauteed Green Beans with Peppers and Anchovies

Vegetable Recipes

I must love green beans a whole lot that they keep showing up on my blog. Here they are again—this time sautéed with peppers and anchovies. Yes, anchovies! I am one of those people who enjoy them. A lot of Indonesians use the fish in different dishes as flavor booster. These little babies make my sautéed vegetable dishes salty, savory, and smelling fantastic. And a little goes a long way, really. No need to go crazy.

Sauteed Green Beans with Anchovies and Pepper by TCP

Here’s what we’ll need to make this dish:

  • Two handful of green beans
  • 3 yellow sweet peppers
  • 5 cayenne or Thai or finger hot peppers (I like these skinny spicy peppers)
  • 3 shallots (chopped)
  • 4 garlic (chopped)
  • 6 anchovies (In a can with olive oil—I rinsed mine before cooking to lessen the salt and oil content)
  • Black pepper
  • Ginger powder

ingredients TCP

saute everything together TCP

Steps:

  • Fill up medium pot with water, bring to boil
  • Add string beans and let them cook for a while until the water bubble for the second time
  • Remove them from the hot boiling water and place under cold running water (or a bowl of ice cold water) to stop the cooking process (I am learning from various cooking sources that this process is also called blanching)
  • Heat up a tablespoon of canola oil in a large pan (medium heat)
  • Saute anchovies, garlic, shallots, and peppers for about two to three minutes (until the anchovies melt)
  • Add green beans, a dash of black pepper, and a pinch of ginger powder
  • Mix them really well, reduce the heat, and cover the pan for a minute or two
  • Serve with baked tempeh and rice
Another favorite: Tempeh

Another favorite: Tempeh

My favorite simple peasant plate

My simple peasant plate

Thanks for reading. I hope you’re having a wonderful weekend, wherever you are.

Peace