Cookbook Countdown #5 : Stir-Fried Cabbage

Cookbook Countdown is a monthly cooking/baking event, which I'm co-hosting with Emily's Cooking (Makan2) Foray.  Everyone is welcome to join us. How does it work? To summarize, you may select a cookbook from your own cookbook collection, to cook or bake from each month. That selected book shall be your cookbook of the month. You may cook any recipes and as many recipes as you want from your selected book of the month. This is a fabulous way of using your cookbooks at least once! For more information on how to join Cookbook Countdown, please click here. 

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Cookbook Countdown #5 : Recipe No. 3 - Stir-Fried Cabbage

from my selected cookbook for this month, Wild, Wild East by Bobby Chinn

A simple and quick stir-fry dish. It is quick because lazy me has skipped the step where the cabbage leaves are blanched in boiling water, then plunge into cold water and drain. I cooked the cabbages without blanching them in hot water, cook as per the recipe, and the dish is just fine. Very tasty stir-fry dish, that is good as part of a meal with plain rice alongside other main dishes.

Stir-Fried Cabbage
(adapted from "Wild, Wild East" by Bobby Chinn)
Serves 4 as a side dish
1 small green cabbage (about 1 lb (500gm))
3 tbsp vegetable oil
1 tsp finely chopped garlic
1 tsp very finely chopped shallots
1 tsp fish sauce
1/4 tsp salt
1 small tomato, cut into 8 wedges
1 scallion, thinly sliced
1/2 cup (10gm) cilantro leaves

Halve the cabbage, separate the leaves and tear them into small bite-sized pieces. Bring a saucepan of water to a boil, add the cabbage, and cook until just tender. (Be careful not to overcook as the cabbage will be cooked again in the next step). Drain the leaves, plunge them into cold water and set aside to drain fully. (I skipped this step, did not blanch the cabbage.)

Put a wok or saute pan over medium heat and, when hot, add the vegetable oil. Stir-fry the garlic and shallot until translucent and tender. Add the blanched cabbage, fish sauce and salt, and stir-fry for 5 minutes, until fragrant.

Add the tomato and cook for 5-7 minutes, stirring so that the flesh breaks down a bit. Throw in the scallions and stir-fry briskly until wilted.

Transfer everything to a serving plate and garnish with the cilantro.

I'm linking this post with Cookbook Countdown hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray

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and I'm sharing this post with Cookbook Wednesday @ Months of Edible Celebrations