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!