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.

You will not find the recipe here on my blog or within the Wok Wednesdays community. We encourage our readers to purchase this book at their local independent bookstore or on-line to support the publishing industry and to help keep books alive and thriving.


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5 comments:

  1. ciao! just delicious.
    thebestdressup

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  2. This looks very interesting!!!

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

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

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  5. 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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