That’s exactly what I love! It tastes great, only needs a few ingredients and is super easy to prepare. This pointed cabbage in a wok is of course also good from the pan, but it is simply more fun in a wok, and the quick stir-fry method gives the dish a special touch. Pointed cabbage in a wok is suitable both as a side dish and as a dish in its own right. It’s damn tasty, isn’t it? Try it with Chinese carp with lemon sauce or kung pao prawns.
Pointed cabbage
Pointed cabbage, also known as pointed cabbage or pointed cabbage, is a variety of white cabbage and belongs to the cruciferous family. In contrast to the traditional round white cabbage, pointed cabbage has elongated, tapered heads. This type of cabbage is not only popular in European and Asian cuisine and is often preferred over other types of cabbage due to its milder taste.
In addition, pointed cabbage is rich in nutrients such as vitamin C, vitamin K, fiber and various antioxidants. It stores well and can generally be used raw in salads, steamed, boiled or fried in various dishes. And of course also as pointed cabbage in a wok.
Pointed cabbage in a wok
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Thanks to the short cooking times in the wok, ingredients such as the pointed cabbage here can be cooked quickly and gently. Another advantage of cooking in a wok is that only a little fat is required. The quick and hot preparation means that only a little oil is needed to fry the individual ingredients. This allows you to prepare low-fat dishes that are also suitable for a healthy diet. However, I use a larger portion of Chinese cooking wine and soy sauce here. This means that the pointed cabbage is still cooked in the wok….classic stir fry. But in the end, it’s the taste experience that counts.
The shape of the wok itself ensures even heat distribution, which means that the pointed cabbage is cooked evenly. The heat is conducted from the center of the wok to the outside so that the individual ingredients can be cooked quickly. This also allows precise control of the temperature to cook the food perfectly.
The quick preparation in the wok with the classic stir fry also preserves the nutrients and the food retains its fresh and crispy taste. The color of the ingredients is also preserved by the quick preparation in the wok.
Other ingredients
Pointed cabbage is actually sufficient as a vegetable in this dish. However, I added pointed peppers, firstly because they had to go, and secondly because they add a splash of color. Carrots or other vegetables are also suitable. A little fresh chili is a must, but you can also leave it out. Otherwise, all you need is ginger, garlic and palm sugar*– household sugar works just as well. In terms of liquids, just a little heat-resistant oil for frying, soy sauce (I like to use reduced-salt soy sauce*) and Shao Xing, the Chinese cooking wine*. The preparation is quick and easy and your pointed cabbage in a wok is ready.
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Ingredients
- 400 g Spitzkohl, fein geschnitten
- 1 Spitzpaprika, mundgerecht geschnitten
- 3 Knoblauchzehen, klein gehackt
- 3 cm Ingwer, klein gehackt
- 1 EL Palmzucker
- frische Chili nach Belieben
- 2 EL helle Sojasauce
- 4 EL Shao Xing chinesischer Kochwein
- Öl zum Braten
Instructions
- Das Öl im Wok erhitzen und Knoblauch und Ingwer darin leicht gebräunt anbraten.
- Den Spitzkohl hinzufügen, kurz schwenken und braten.
- Dann den Kochwein hinzufügen und den Spitzkohl unter wiederholtem Wenden etwas weicher braten.
- Die Spitzpaprika und Chili unterheben, etwas mitschwenken.
- Schließlich noch den Palmzucker und die Sojasauce hinzufügen, alles gut durchmischen bis der Zucker sich aufgelöst hat und servieren.
