Recipe: Stir-fried purple cabbage

Home Cooking Recipe: Stir-fried purple cabbage


Purple cabbage is not good to do, it is usually cold salad, and the salad is better than Chinese seasoning. I fumbled for a while and finally created a practice that adults and babies like. The stir-fried purple cabbage has no raw taste of cold salad, but it maintains the unique crispness and color of purple cabbage. At the same time, it is slightly flavored with Chinese seasoning. At this time, it is best to come to a bowl of white rice! Vegan, healthy too! It’s great to see your baby eating purple cabbage! If you want to eat for adults, you can add a little salt. Do it for the baby, the allspice can be omitted.



  1. Home Cooking Recipe: Pick the purple cabbage, wash it, and remove the thick stem.

    Pick the purple cabbage, wash it, and remove the thick stem.

  2. Cut filaments, about 1 to 2 mm thick, 2 cm long. Adults can eat longer, not cut short.

  3. Mix all seasonings in a bowl.

  4. Heat the oil in a hot pot. When the oil is slightly hot, turn on a small fire, and all the seasonings, stir fry a few times.

  5. Under the cut purple cabbage, open the fire, and quickly stir fry for 1 minute. The time of speculation does not have to be 1 minute. The fire used by each family is not the same. Just pay attention not to fry, and fry the purple cabbage to slightly shrink the water, it seems to be less, you can go out.

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