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6
Easy
By Jereme Leung
Published 2010
There are two types of cabbage in Beijing—da bai cai, which is Chinese cabbage of a long, oblong variety, and purple ‘cow heart’ cabbage or niu xin cai, whose name is a reference to the Chinese familiarity and appreciation of offal. We celebrate the sweet simplicity of cabbage in this simple stir-fried dish.