This is a great recipe. Thank you! Ps from what i have read, the chilli seeds are no hotter than the red part BUT they are more bitter. Anyhow, I'm not sure if it's true or not but I thought it was interesting. Thanks again!
Please have a closer look at the wok in the video, see the three concentric rings near the top? That special casting and design denotes a very special type of time-honoured pan, which in Mandarin is roughly written as 唐山鼎 (pronounced "tng sua tniah" in Hokkien or Teochew), or literally "tang mountain wok". Actually, the name just means in practical terms, "wok from China" or "wok from our homelands". The term "Tang" was an older term forebears of my grandparents's generation used to refer to themselves, as "China" and "Tang" were synonymous, and has later proven that Hokkiens & Teochews are likely direct descendants from the Tang Dynasty, speaking a much more ancient and complex language. The dead giveaway is in the unusual character for "wok" which I've transcribed above, which today translates to "tripod", as in the ancient days, a pot-like structure cast complete with three legs (i.e. a tripod pot) was used over open flames, and one might say was the OG predecessor of the modern-day wok. This older generation are familiar with this traditional wok, which is very heavy and made from cast iron, so it seasons and develops its "natural non-stick patina" that improves over time. it is absolutely fine to use metal utensils with this type of wok, and in fact, this dish definitely calls for a metal wok turner (usually called a "charn" in Cantonese), as the cabbage needs to be continually flipped and turned , not just stirred and mixed about. Some old-school hawkers still use this type of wok and the sight and sound of sparks & embers flying and the clanging of the steel wok turner is a sight to be seen!
Hey, please download the recipe and read more about stir fry cabbage from my food blog: tasteasianfood.com/chinese-cabbage-stir-fry/
Best recipe I’ve found on UA-cam. 谢谢！❤
I love cabbage cuz it's affordable and stays for a long time in the fridge
Love a great stir fry, and cabbage is the star here! Delicious !
I made this and its delicious! Thank you
I love it and will make it chef
Love your cooking. HAPPY new Years.
Vegan recipes are great. Thanks.
I love this recipe. Thank you.❤
Thanks for taking the time to share your recipe
great video thank you
This is a great recipe. Thank you! Ps from what i have read, the chilli seeds are no hotter than the red part BUT they are more bitter. Anyhow, I'm not sure if it's true or not but I thought it was interesting. Thanks again!
Thanks. I have half a cabbage in the fridge from Christmas I need to finish off.
Wow very nice video
Thank you. Gracias
nice one just cook it. thank you
I just made this and it was fantastic. It made a great side dish for chicken kijiyaki I made. Heheh, Japanese/Chinese fusion xD
very good indeed.
Thank you, I need practice
We have learned to cut it in strips.
Thank you
No oyster sauce required?
Why not use Napa? 1:17
👍👍👍
🙂🙂🙂
Naja, alles was man UNTER einer Pfanne anbrät, dürfte wohl verbrennen?? Sicher war IN der Pfanne gemeint!? 🤭
U are using the wrong spoon, which will destroy ur wok
Absolutely not. We definitely use that in a wok.
Please have a closer look at the wok in the video, see the three concentric rings near the top? That special casting and design denotes a very special type of time-honoured pan, which in Mandarin is roughly written as 唐山鼎 (pronounced "tng sua tniah" in Hokkien or Teochew), or literally "tang mountain wok". Actually, the name just means in practical terms, "wok from China" or "wok from our homelands". The term "Tang" was an older term forebears of my grandparents's generation used to refer to themselves, as "China" and "Tang" were synonymous, and has later proven that Hokkiens & Teochews are likely direct descendants from the Tang Dynasty, speaking a much more ancient and complex language. The dead giveaway is in the unusual character for "wok" which I've transcribed above, which today translates to "tripod", as in the ancient days, a pot-like structure cast complete with three legs (i.e. a tripod pot) was used over open flames, and one might say was the OG predecessor of the modern-day wok.
This older generation are familiar with this traditional wok, which is very heavy and made from cast iron, so it seasons and develops its "natural non-stick patina" that improves over time. it is absolutely fine to use metal utensils with this type of wok, and in fact, this dish definitely calls for a metal wok turner (usually called a "charn" in Cantonese), as the cabbage needs to be continually flipped and turned , not just stirred and mixed about. Some old-school hawkers still use this type of wok and the sight and sound of sparks & embers flying and the clanging of the steel wok turner is a sight to be seen!
Thank you