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.
Chinese Cabbage with Squid Balls
- 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
In a wok, heat oil over medium heat.
Add squid balls and cook for 5 minutes
Add onions and cook until onions are transparent.
Add garlic and cook for another 1 minute.
Add chinese cabbage and cook for another 5 minutes. Cover the wok and let the steam cook the veggies further.
Remove cover from wok and add sin sauce.
Season with salt & pepper. Combine all ingredients together.
Serve and enjoy.
Inspired by Wifely Steps.