Chinese Cabbage with Squid Balls

Apart from ampalaya (Bitter gourd), I enjoy chinese cabbage. I guess it’s because it taste a lil sweet and it’s easy to clean. Plus, it’s easy on the eyes. For today, I’m cooking a super basic chinese cabbage with squid balls dish.

This dish is not unforgettable but it’s a nice vegetable dish if you’re looking to complement your main dish with something. I like the squid balls super toasted so there’s a bit of crispy texture in the dish. Of course, as with all vegetables, avoid overcooking to keep the crunchiness.

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Chinese Cabbage with Squid Balls

Ingredients

• 3 Tbsp Olive oil
• 1 Cup Squid balls quartered
• 1 Piece Onion Sliced
• 4 Cloves Garlic Minced
• 1 Piece Chinese cabbage Sliced into strips
• 3 Tbsp Fish sauce
• Salt To taste
• pepper To taste

Instructions

1. In a wok, heat oil over medium heat.

2. Add squid balls and cook for 5 minutes

3. Add onions and cook until onions are transparent.

4. Add garlic and cook for another 1 minute.

5. Add chinese cabbage and cook for another 5 minutes. Cover the wok and let the steam cook the veggies further.

6. Remove cover from wok and add sin sauce.

7. Season with salt & pepper. Combine all ingredients together.

8. Serve and enjoy.

Recipe Notes

Inspired by Wifely Steps.