Stir-fried Choy Sum with Garlic
Overview
Various kinds of cabbage hearts in winter will last longer when the weather gets warmer. Personally, I think rapeseed hearts are more delicious, the kind that are white, gray and dark green. But this year it seems that what I grew at home didn’t make much progress, but the others are pretty good too.
Tags
Ingredients
Steps
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Wash the cabbage and break it into pieces.
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Slap some garlic.
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Heat oil in a pan, add garlic and sauté until fragrant.
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Pour in the cabbage and stir-fry over high heat. Add salt when about five times ripe and stir-fry until all the meat is cooked.
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When frying, use high heat and work quickly. So it was all done in one go, without taking any pictures in between.
