HOUSE OF ASIA
See the recipe
Warm Chinese cabbage
Minimal time, maximum flavor. This Napa cabbage combines the subtle heat of chili with the rich aroma of sesame oil and oyster sauce.
Ingredients
- 2 tablespoons House of Asia Sesame Oil
- 2 tablespoons House of Asia Light Soy Sauce
- 2 tablespoons House of Asia Oyster Sauce
- 200 g Chinese cabbage, cut into long strips
- 2 cloves of garlic, finely chopped
- about 2 cm piece of ginger, finely chopped
- 1 teaspoon chili flakes
- 2 tablespoons of oil for frying
A method of preparing
- Heat the oil in a pan, add the garlic, ginger, and chili flakes. Sauté for about 30 seconds until they release their aroma.
- Add the Chinese cabbage and fry over high heat for 2–3 minutes, until slightly softened but still crunchy.
- Season with soy sauce, oyster sauce, and sesame oil. Stir well and serve immediately, preferably warm.
Instead of peeling and cutting vegetables, you can use ready-made House of Asia Garlic, Ginger and Chili Pastes.
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Vegetables 
over 30 minutes 
Chicken 
Chinese 
Japanese 
Korean 