Wednesday, April 3, 2013

WW: Hakka-Style Stir-Fried Cabbage and Egg

Wok Wednesdays wokking through Stir-Frying to the Sky's Edge
by Grace Young

First off, I have to say I used purple cabbage in place of the Napa cabbage called for in the recipe. I had half a head of purple cabbage leftover from this delicious salad recipe , and I did not want it to go to waste.

On that note, this was just OK. I'm sure it would be better if I had used the correct cabbage - Napa is more tender and delicate than the purple. The next time I have some Napa cabbage leftover I will give this another try.

It did make for a quick and easy lunch!

Success meter (1-3):  I did not rate this recipe being I subbed the main ingredient.



Preparation certainly was easy!
Cabbage, garlic, salt & pepper and an egg.



The purple cabbage gave the egg a bluish-green hue. That's probably why the recipe recommends green cabbage. Reminds me of my childhood; not that I ate off-colored eggs - the book Green Eggs and Ham by Dr. Seuss. I loved his books.. and still do.

The Hakka, known as gypsies of China were driven out of northern China about one-thousand years ago, are noted for their simple stir-fries that are mostly comprised of vegetables.

To read more on the Hakka, click here.

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5 comments:

  1. Nice recipe - looks delicious. Have a lovely weekend.

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  2. I hadn't read the part of the book on the Hakka people. Thanks for sharing!

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  3. Catheleen, I have never tried stir-fried purple cabbage and eggs before - it does look intriguing. Actually, we eat a lot of "Rotkohl" (purple cabbage) around here and enjoy it quite a bit.

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