Periuk logo
Periuk logo
Stir-fried cabbage with almond flakes

Many Chinese restaurants rely on garlic and ginger as aromatics when preparing stir-fries. So when cabbage stir-fry appeared on the table during a family dinner, Michelle was surprised and delighted to find that they had used almond flakes instead. Try her reverse-engineered version for dinner, along with some simple fried fish or chicken.

 

Tableware by Ilham Ceramic Studio.

Stir-fried cabbage with almond flakes

by Michelle Yip
Michelle Yip

Many Chinese restaurants rely on garlic and ginger as aromatics when preparing stir-fries. So when cabbage stir-fry appeared on the table during a family dinner, Michelle was surprised and delighted to find that they had used almond flakes instead. Try her reverse-engineered version for dinner, along with some simple fried fish or chicken.

 

Tableware by Ilham Ceramic Studio.

Servings: 4

Prep time: Quick

Servings: 4

Prep time: Quick

1 head cabbage (500 – 700g)

20g almond flakes

100ml water

2 tbsp cooking oil

15g dried shrimps, washed and drained

2 tbsp Shao Xing cooking wine

½ tbsp salt

1 tsp white pepper

  1. Cut the cabbage into quarters and remove the base to separate the leaves. Wash each layer thoroughly, then cut the leaves into 1-inch strips. Set aside.
  2. Set a wok on the burner and pour almond flakes into the wok. Turn up the heat to medium and dry roast the almond flakes until golden and fragrant. Set aside.
  3. Place the washed cabbage leaves into the same wok and pour 100ml of water in. Turn up the flame to medium and cover the cabbage.
  4. After 1 minute, remove the cover and stir the cabbage leaves to make sure they are cooked evenly. Replace the cover and steam for 1 more minute before removing the cover and stirring again.
  5. The cabbage should be semi-soft at this point, wilting slightly but still with a slight snap. Turn off the heat and remove the cabbage from the wok. Drain all the liquid from the cabbage.
  6. Remove the liquid run-off from the wok. Clean and dry the wok, and set it back on the burner. Turn the heat back on to medium and pour in the cooking oil. Once the oil begins to shimmer, add the dried shrimps and stir-fry until fragrant, about 1-2 minutes.
  7. Add the par-cooked cabbage, Shao Xing cooking wine, salt, and white pepper. Turn the heat up to high and stir well.
  8. After 3-5 minutes, the cabbage should be soft. Place all the contents of the wok (except for the liquid) onto a serving dish. Add the dry roasted almond flakes and mix well before serving.

Tips

  • Almond flakes can be found in the baking section of the supermarket or at specialty baking supply shops.
  • If almond flakes are unavailable, use the same amount of plain whole almonds (unroasted, unglazed), roughly chopped.

Ingredients

1 head cabbage (500 – 700g)

20g almond flakes

100ml water

2 tbsp cooking oil

15g dried shrimps, washed and drained

2 tbsp Shao Xing cooking wine

½ tbsp salt

1 tsp white pepper

Directions

  1. Cut the cabbage into quarters and remove the base to separate the leaves. Wash each layer thoroughly, then cut the leaves into 1-inch strips. Set aside.
  2. Set a wok on the burner and pour almond flakes into the wok. Turn up the heat to medium and dry roast the almond flakes until golden and fragrant. Set aside.
  3. Place the washed cabbage leaves into the same wok and pour 100ml of water in. Turn up the flame to medium and cover the cabbage.
  4. After 1 minute, remove the cover and stir the cabbage leaves to make sure they are cooked evenly. Replace the cover and steam for 1 more minute before removing the cover and stirring again.
  5. The cabbage should be semi-soft at this point, wilting slightly but still with a slight snap. Turn off the heat and remove the cabbage from the wok. Drain all the liquid from the cabbage.
  6. Remove the liquid run-off from the wok. Clean and dry the wok, and set it back on the burner. Turn the heat back on to medium and pour in the cooking oil. Once the oil begins to shimmer, add the dried shrimps and stir-fry until fragrant, about 1-2 minutes.
  7. Add the par-cooked cabbage, Shao Xing cooking wine, salt, and white pepper. Turn the heat up to high and stir well.
  8. After 3-5 minutes, the cabbage should be soft. Place all the contents of the wok (except for the liquid) onto a serving dish. Add the dry roasted almond flakes and mix well before serving.

Tips

  • Almond flakes can be found in the baking section of the supermarket or at specialty baking supply shops.
  • If almond flakes are unavailable, use the same amount of plain whole almonds (unroasted, unglazed), roughly chopped.

Cook next

Yam chicken

A homestyle braise for weeknights

Yam chicken

Umbut sawit in belacan

Savoury, spicy, tender umbut sawit

Umbut sawit in belacan

Chicken lihing soup

Warmth for cold days and new mothers

Chicken lihing soup

Cook next

Yam chicken
Umbut sawit in belacan
Chicken lihing soup
 
periuk

© Copyright Periuk 2021

© Copyright Periuk 2021

 
periuk