At first, it usually looks like the pan is way too full. Don’t worry – Chinese cabbage wilts down quite quickly when heated.
Sometimes I even add it in two portions. First, I briefly fold in half, wait a minute, and then add the rest.
Now fry everything over relatively high heat for three to five minutes, turning it over frequently.
The cabbage should become a little softer, but it can still have some bite.
That, for me, is the difference between a really good cabbage dish and one where everything ends up soft and watery.
Therefore, I wouldn’t put a lid on the pan.
Steam builds up under the lid, and the Chinese cabbage starts to boil rather than fry. Without a lid, excess liquid can evaporate, and the vegetable retains more flavor.
Once the cabbage has reached the desired consistency, briefly stir the prepared sauce again and pour it over the pan.
Things are really moving fast now.
Mix everything thoroughly and continue frying for about one to two minutes.
The cornstarch causes the sauce to thicken slightly almost immediately, coating the minced meat, carrots, and cabbage.
That’s exactly when the dish looks really appetizing.
Finally, fold in a large portion of the green spring onions and taste again.
Does it need a little more soy sauce?
A little more pepper?
Or perhaps a small pinch of chili?
I always decide that at the very end.
Then serve immediately and sprinkle the remaining spring onions on top.
I actually really enjoy eating this dish straight from a bowl. The ground beef makes it very filling, and the Chinese cabbage adds plenty of volume.
However, if the family is really hungry, they also serve rice.
Basmati or jasmine rice are wonderful choices because they soak up the flavorful sauce. Fried noodles or simple egg noodles also work perfectly.
Sometimes I even cook a little extra rice and put both dishes on the table separately. Then everyone can help themselves to as much as they want.
What I also love about this dish is that it’s incredibly easy to use up leftovers.
Is there half a bell pepper left in the fridge? Put it in.
Need to use up some mushrooms? Put them in too.
Zucchini works the same way.
A handful of bean sprouts is also a good addition.
The basic recipe doesn’t have to look exactly the same every time.
When it comes to cabbage, I usually stick to Chinese cabbage because it’s simply ideal for this type of stir-fry. It has a milder flavor than classic white cabbage and cooks much faster.
You can also make the recipe with white cabbage, but then I would slice it very finely and fry it for a few minutes longer.
Pointed cabbage also works perfectly.
But Chinese cabbage is the most convenient option for me.
It is quick to prepare, mild, yet still nice and crisp.
You can also vary the minced meat.
Ground beef has a slightly stronger flavor and, in my opinion, goes particularly well with soy sauce. Mixed ground meat becomes a bit juicier.
Using minced chicken or turkey makes the dish lighter.
I’ve even made it with very finely chopped chicken, and that was really delicious too.
However, I wouldn’t recommend ground meat with an extremely high fat content. A little fat certainly adds flavor, but if there’s a thick layer of fat in the pan after frying, the sauce will quickly become heavy.
In this case, I drain off some of the excess fat before adding the vegetables.
I only add the sesame oil in very small amounts, by the way.
Toasted sesame oil has a very intense flavor. One teaspoon is perfectly sufficient. If you use several tablespoons, you’ll end up tasting almost nothing else.
And another thing I did wrong the first time: I added the soy sauce directly to the meat while frying it.
This works, but the minced meat gets moist very quickly and doesn’t fry properly anymore.
Therefore, first fry the meat and vegetables thoroughly and only add the sauce at the very end.
The difference is significant.
For me, this pan is also a great family meal because you can completely control the spiciness yourself.
I usually make the basic version mild.
