Roasted Chinese Cabbage with Soy Sauce
by Editorial Staff
Roasted Chinese cabbage is a great option for those who don’t eat meat or want to try something new. Peking cabbage is prepared faster than white cabbage. Sesame oil and soy sauce add an interesting flavor to this light and juicy dish.
Ingredients
- Peking cabbage – 700 g
- Onions – 140 g
- Salt – 1/4 teaspoon
- Ground black pepper – on the tip of a knife
- Soy sauce – 1-2 tbsp
- Vegetable oil (for frying) – 1 tbsp
- Sesame oil (for frying) – 1 tbsp
- White sesame (seeds) – 1 tbsp
Directions
- Prepare the food you need.
- Peel the onions and cut them into small cubes. Heat oil in a frying pan – vegetable and sesame. Fry over medium heat, stirring occasionally, for 3-4 minutes, until soft.
- Peking cabbage cut into thin strips and put in a skillet with onions. Stirring, fry over high heat for 5-8 minutes, until the cabbage is lightly browned.
- Cover the pan with a lid and cook over low heat for 5-6 minutes.
- Add black pepper, soy sauce, and salt if necessary. Stir.
- Fried Chinese cabbage with soy sauce is ready! Sprinkle white sesame seeds over the cabbage before serving.
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