Golden-edged cabbage (Jinbiān báicài) from All Under Heaven: Recipes from the 35 Cuisines of China (page 349) by Carolyn Phillips

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kitchen_chick on August 24, 2017

    Worked fine with green cabbage. I used pickled Thai chilies, which also worked well. Need a sufficiently hot wok to get the cabbage to brown at the edges. Nice, basic veggie stir-fry.

  • rionafaith on March 02, 2017

    I needed to use up some napa cabbage and this seemed like just the right basic pantry ingredients recipe. Nice enough but not very exciting. I used Chinese facing heaven chiles instead of Thai chiles as that's what I had on hand, and I only used two of them... could have used more. Unfortunately my cabbage never got browned and crispy, just soft, even though I had the flame under my wok up as high as possible.

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