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.
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.)
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
- 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)
- 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!
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.
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
- 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
My favorite simple peasant plate
Thanks for reading. I hope you’re having a wonderful weekend, wherever you are.