Stir-fried Baby Cabbage
Overview
The medicinal value of baby cabbage is also very high. Traditional Chinese medicine believes that it is slightly cold in nature and non-toxic. Regular consumption has the effects of nourishing the stomach and promoting fluid production, relieving irritability and quenching thirst, diuresis and laxative, clearing away heat and detoxifying. Baby cabbage is a kind of super small cabbage, but its potassium content is much higher than that of cabbage. According to measurements, every 100 grams of baby cabbage contains about 287 mg of potassium, while the same weight of cabbage only contains 130 mg of potassium. Potassium is an important element in maintaining neuromuscular stress and normal function. People who often feel tired can have a good regulating effect by eating more baby cabbage. Baby cabbage can also help gastrointestinal motility and promote defecation. Eating more in autumn and winter can also relieve dryness and diuresis. This dish is easy to make and can be done in ten minutes. Secondly, it is made by stir-frying, which makes it crispy, tender, spicy and delicious, and goes very well with rice.
Tags
Ingredients
Steps
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Prepare ingredients. Wash and tear the baby cabbage and set aside; slice the pork belly, cut green and red peppers into sections, and slice the garlic and set aside.
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Add a little oil to the pot. When the oil is hot, add the baby cabbage and stir-fry.
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Stir-fry until the baby cabbage becomes slightly soft, then serve.
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After cleaning the pot, add appropriate amount of oil, then put the pork belly into the pot and stir-fry until cooked.
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Add garlic slices and stir-fry until fragrant, then add green and red chili peppers and continue stir-frying.
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Pour the baby cabbage into the pot and stir-fry over high heat. Then add soy sauce and salt and stir-fry evenly. Before serving, add chicken essence and sesame oil and stir-fry.
