Stir Fried Cai Xin (菜心)

Cai xin is a leafy vegetable commonly used in Chinese cuisine. It is a member of the genus Brassica of the mustard family and is also known as Chinese flowering cabbage.

 

Notes

Tbsp = tablespoon

Chopped = chopped or cut into ½ cm pieces

Soy Sauce – ordinary all purpose or light soy sauce. Do not use dark soy sauce.

Finely chop the shallots, garlic and ginger.

Separate the vegetable leaves from the stalks.

 

How to prepare stir fried cai xin (菜心)

 

1. Heat 1 tbsp oil in a pan.

2. Add the finely chopped shallots, garlic and ginger.

3. Sauté on a medium to high flame for 2 minutes or until aromatic.

4. Then add the kale stalks.

5. Sauté on a medium to high flame for 2 minutes.

6. Add the kale leaves, ¼ cup of water and salt.

7. Stir and sauté on a low to medium flame for 2 minutes or until vegetables are cooked.

8. Switch off the flame and serve hot.

 

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

 

Cuisine inspiration: Malaysian Chinese

Servings: 3

 

Ingredients

 

1 tbsp cooking oil.

2 garlic cloves finely chopped.

1 shallot finely chopped.

1/2 tbsp ginger.

300 g Cai Xin (菜心)

¼ cup water.

½ tbsp salt.