Spicy Chinese-Style Cabbage Rice Bowl
Spicy Chinese-Style Cabbage Rice Bowl
How to Make a Flavorful and Spicy Chinese-Style Cabbage Rice Bowl
Cabbage rice bowls are a fantastic way to enjoy a delicious meal while staying healthy and even supporting your diet goals. This recipe takes the classic to a new level by adding deep umami flavors with oyster sauce and fish sauce, then elevating it with chili oil and spicy ‘lajiao-jiang’ (chili bean paste) for a wonderful Chinese-inspired taste. The gentle mala (numbing spiciness) from the ‘lajiao-jiang’ isn’t overwhelmingly hot but provides a pleasant, appetite-stimulating warmth, offering a distinct charm compared to a plain cabbage bowl. A key advantage of this dish is how the voluminous shredded cabbage cooks down significantly, making it easy to enjoy a large portion. You’ll find yourself finishing the entire bowl in no time as you mix the savory toppings with the rice! For an extra touch of indulgence, consider topping it with a fried egg; the soft yolk will beautifully complement the spicy cabbage. Enjoy this versatile dish both in its simple, wholesome form and this exciting, spicy Chinese-style version to keep your health close and your waistline at bay!
Main Ingredients- 300g fresh cabbage
- 10 cloves garlic
- 1/2 bowl warm cooked rice
- 1 fresh egg (for fried egg)
- 1 Korean green chili pepper (cheongyang)
Cooking Instructions
Step 1
Gently separate the leaves from the fresh cabbage.
Step 2
Place the separated cabbage leaves in a bowl of water with a few drops of vinegar and let them soak for about 10 minutes. This helps to sanitize them and enhance freshness.
Step 3
Rinse the cabbage thoroughly under running water. Then, place it in a colander and allow any excess water to drain off completely.
Step 4
Finely shred the drained cabbage into thin strips. The thinner you slice them, the better they will absorb the flavors.
Step 5
Mince the garlic cloves finely after lightly crushing them. Finely chop the Korean green chili pepper, removing the seeds if you prefer less heat. You can adjust the spiciness by altering the amount of chili used.
Step 6
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the minced garlic and reduce the heat to medium-low. Sauté until the garlic is golden brown and fragrant, taking care not to burn it.
Step 7
Once the garlic is fragrant, add all the shredded cabbage to the skillet.
Step 8
Cover the skillet and cook over medium heat for about 5 minutes. This steaming process will soften the cabbage and bring out its natural sweetness.
Step 9
After the cabbage has softened, add 1/2 tablespoon of chili oil, 1 tablespoon of ‘lajiao-jiang’, 1/2 tablespoon of oyster sauce, and 1/2 tablespoon of fish sauce. Stir well to combine everything with the cabbage and continue to stir-fry for another 2-3 minutes until the flavors meld.
Step 10
Add the chopped Korean green chili pepper. Finish by drizzling in sesame oil and sprinkling sesame seeds, then give it a final quick stir. Avoid high heat at this stage to preserve the aroma.
Step 11
Warm your cooked rice and place the desired amount into a serving bowl.
Step 12
Arrange the delicious stir-fried Chinese-style cabbage mixture attractively around the rice in the bowl to complete your flavorful cabbage rice bowl. For an even richer meal, top with a fried egg!
