Cooking "stir-fry" cabbage in a rice cooker is technically not a stir-fry if you define stir-fry as brisk-frying with some definitive moments of "wok hei". So I call it un-creatively Rice Cooker Cabbage here, which is the same as my cookbook 's Stir-Fried Cabbage (Pg. 248), just naming it differently.
1) Add 1tbsp of vegetable oil in the rice cooker, cover rice cooker, set to "Cook". After about a minute, the oil gets hot, throw in some thinly sliced shallots and minced garlic, and fry briskly (Note: use a wooden ladle that does NOT scratch the bottom surface of rice cooker pot). Then add thin shreds of cabbage, combine with shallots and garlic.
2) Cover the rice cooker, continue set to "Cook", let the cabbage cook till they turn tender and reduce. Note that the shallots have also caramelized a little.
When the cabbage has reached the texture you prefer (some like it just cooked, tender but not too soft vs some like it kinda overcooked), pinch of salt and white pepper to taste, dish out and serve.
No fuss, no fancy but taste very good.
What is your favorite kitchen tool - can be a knife, pan, pot, appliance, accessories - whatever kitchenware you bought and NEVER regretted ? What is your Kitchen's Best?
Tag: stir fry, cabbage, rice cooker, rice cooker recipes
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