When enjoying Stir-Fried Minced Meat with Cabbage, you can savor its light yet delicious flavor. Each bite brings together tender minced meat and crisp cabbage in perfect harmony. As you taste this delightful dish, start by taking a mouthful of minced meat and cabbage, experiencing the blend of meaty and refreshing flavors. Then, gently chew to appreciate the crunchy texture of the cabbage and the tenderness of the meat. The aroma that fills your mouth will leave you wanting more. It is not only a delectable dish but also rich in nutritional value. Cabbage is abundant in vitamin C and fiber, which promote immune function and aid digestion. Meanwhile, lean meat provides ample protein for muscle repair and overall well-being.
Ingredients for Stir-Fried Minced Meat with Cabbage
| Black Cabbage | 300g |
| Garlic | 50g |
| Green onion | 10g |
| Pork Lean | 400g |
| Salt | 5g |
| Edible oil | 10g |
| Dark soy sauce | 5g |
| Cooking wine | 7g |
| Oyster sauce | 5g |
| Light soy sauce | 6g |
| Starch | 5g |
Steps:
1.Firstly, we need a head of Chinese cabbage. Choose fresh cabbage with vibrant leaves and no blemishes. Remove the outer leaves and trim the root, leaving only the tender middle part. Place the cabbage in a large bowl and soak it in enough water. Thoroughly wash each leaf under running water to ensure they are clean and reduce possible pesticide residues. Once cleaned, remove the cabbage from the water and let it drain.
2.Prepare the garlic. Flatten a bunch of plump and undamaged garlic cloves, then finely chop them into small pieces. Additionally, cut a section of scallion into halves, then finely mince it. Place the chopped garlic and scallion in a bowl for later use.
3.Prepare a piece of lean meat. Slice the lean meat into thin strips, then repeatedly chop it with a knife until minced. Put the minced meat in another bowl for later use.
4.Now, we’ll blanch the Chinese cabbage. In a pot, add an adequate amount of water and a tablespoon of salt, as well as a few drops of cooking oil. Heat the pot and bring the water to a boil. Add the Chinese cabbage to the pot and blanch it for 30 seconds. Be careful not to overcook the cabbage, as we want to retain some crispness. After blanching, remove the Chinese cabbage from the pot and drain off excess water.
5.Prepare a plate or dish and neatly arrange the blanched Chinese cabbage on top. Place smaller leaves at the bottom and larger leaves on top. Arrange the leaves in descending order, creating an aesthetically pleasing display. If any leaves are too long, you can fold or trim them slightly to enhance the presentation.
6.It’s time to start cooking. Heat an appropriate amount of oil in a pan, ensuring it’s neither too much nor too little. Once the oil is heated, reduce the heat and slide the pan to pour out the hot oil. Then, add a sufficient amount of cold oil. This method prevents the minced meat from sticking to the bottom of the pan. Once the oil is hot, add the minced meat to the pan and stir-fry. Use a spatula to gently separate and evenly cook the minced meat. When the color of the meat turns white with no obvious clumps, move the meat to one side of the pan and add the previously chopped garlic and scallion. Stir-fry until the aroma is released, then mix the minced meat, garlic, and scallion together. Add a tablespoon of dark soy sauce for color, followed by some cooking wine to remove any unwanted odor. Next, add light soy sauce and oyster sauce for seasoning. Stir quickly to combine the ingredients well, then taste the mixture to ensure the flavor of the minced meat suits your preference. Add a small bowl of water, stirring it into the mixture with the spatula and bring it to a boil over high heat. Prepare a water and cornstarch slurry, adding it gradually while stirring continuously to thicken the sauce. Make sure to stir constantly during thickening to avoid lumps or an overly thick consistency.
7.Finally, pour the thickened sauce over the plate of arranged Chinese cabbage. The amount of sauce can be adjusted according to personal preference. If you prefer more sauce, you can increase the amount of cornstarch slurry or add more water. Let the Chinese cabbage absorb the delicious sauce and flavors from the minced meat. This simple yet tasty dish of Stir-Fried Minced Meat with Cabbage is now ready! You can serve it on the table and enjoy this delicious dish with your family or friends.
Tips
1.Chinese cabbage grows close to the ground, and there may be some soil trapped at the roots. Open the leaves one by one and wash away any sand or dirt concealed in the root area.
2.Adding salt and edible oil during the blanching process helps preserve water-soluble nutrients and eliminate the bitterness of the cabbage, resulting in a more vibrant color.
3.Prior to stir-frying the minced meat, it is advisable to slide the pan to remove the hot oil before adding cold oil. This method prevents the minced meat from sticking to the pan.
Whether it’s a regular family dinner or a special gathering, Stir-Fried Minced Meat with Cabbage can always be the highlight on the table, winning praise and love from everyone. It is not only quick and easy to prepare but also delicious and flavorful, making it a popular choice for many. While savoring this dish, one can also feel the warmth of home and the flow of precious moments.