Fragrant Fish Cabbage
A Zhejiang dish featuring cabbage stir-fried with doubanjiang (spicy broad bean paste) and a prepared sauce, with the tender cabbage stems cut into diamond shapes.
Ingredients
Cabbage (use tender stems)
250 g
Oil
30 g
Soy sauce
10 g
Vinegar
8 g
Sugar
6 g
Starch
3 g
Cooking wine
5 g
Scallion
5 g
Ginger
3 g
Garlic
3 g
Doubanjiang (chili bean paste)
4 g
Instructions
1
Step 1
Use the tender stems of the cabbage, wash and cut into rhombus shapes about 1 cm on each side. Finely mince the scallion, ginger, and garlic, add a small amount of water, and stir well.
2
Step 2
Combine the soy sauce, vinegar, sugar, starch, cooking wine, scallion, ginger, and garlic in a bowl, add a small amount of water, and stir until evenly mixed.
3
Step 3
Heat the wok over high heat, add a base layer of oil, and add the doubanjiang, stir-frying it briefly. Add the cabbage and keep stir-frying so each piece is heated evenly. Once the cabbage is cooked, pour in the prepared sauce (you may add it in several batches), stir-fry evenly, then transfer to a plate and serve.
