Braised Chinese cabbage
Description
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Instructions
- 1
Step 1
Peel and wash the vegetables. Cut them into thin strips. It is most convenient to do this using a special grater with a special attachment. However, you can also do it by hand with a regular kitchen knife, although it will take a bit more time.
- 2
Step 2
Pour odorless vegetable oil into a frying pan (it's better to use a wok, as Asians do) and add sesame oil. Heat the oils and sauté the pre-prepared vegetables in the pan until half-cooked.
- 3
Step 3
Cut the napa cabbage into elongated pieces. Add it to the other vegetables. Sauté for a couple of minutes over high heat, stirring constantly. Then pour the soy sauce into the ingredients, cover with a lid, and simmer for five minutes.
- 4
Step 4
Take the nori and cut it into long, but not too lengthy strips. It's easiest to do this with scissors with long blades. Put the seaweed into a frying pan and immediately mix all the ingredients to prevent the nori from sticking together.
- 5
Step 5
Rinse the rice and cook until fully done according to the instructions on the package. Add the cooked rice to the vegetables and mix in the sesame seeds. For a more original look, it's best to use black sesame seeds, although white sesame seeds will also work.
- 6
Step 6
Add oyster sauce, brown sugar, and mixed peppers to the skillet. There's no need to add salt, as it is replaced by soy sauce and oyster sauce. Thoroughly mix all ingredients and cover with a lid. Simmer until fully cooked, about ten minutes.