Fried Chinese Cabbage Curry
1 serving
15 minutes
Fried Peking cabbage curry is a vibrant dish of Pan-Asian cuisine that combines the freshness of vegetables with rich Eastern spices. The combination of tender Peking cabbage, juicy cherry tomatoes, and spicy curry creates an amazingly balanced flavor – the light sweetness of the cabbage is complemented by the spicy aroma of spices and the tartness of lemon. Soy sauce adds depth, highlighting umami notes. The recipe is inspired by traditional Asian cooking methods where vegetables retain their texture but are filled with rich flavors. This dish is versatile: it can be served as a side to rice or noodles or enjoyed as a standalone light meal. Quick preparation makes it an excellent option for a weekday dinner, while its vibrant taste is a true delight for lovers of Eastern cuisine.
1
Chop the garlic coarsely.
- Garlic: 3 pieces
2
Cut the tomatoes in half.
- Cherry tomatoes: 8 pieces
3
Cut the cabbage into small pieces.
- Napa cabbage (pak choi type): 150 g
4
Place the cabbage in the heated oil in the pan and add sumac.
- Napa cabbage (pak choi type): 150 g
- Vegetable oil: to taste
5
Then add curry and mix.
- Curry powder: 1 teaspoon
6
Stir again after 3-4 minutes.
7
Add tomatoes.
8
Pour in soy sauce, add pepper and salt. Mix well.
- Soy sauce: 2 tablespoons
- Ground black pepper: 1 g
- Salt: 0.5 teaspoon
9
Add garlic in a couple of minutes. Reduce the heat to medium.
- Garlic: 3 pieces
10
Squeeze the juice from the lemon wedges. Stir and cook for about 3 more minutes.
- Lemon: 1 piece
11
Serve hot as a side dish or as a standalone meal.
