Stir-fried vegetables, large fire is the key.

2. oil-consuming hollow cabbage

Stir-fry until the leaves wilted and then add oyster sauce and stir-fry a few times on the pan, add oyster sauce flavor is very strong.

3, Thai shrimp paste stir-fried cabbage

The leaves and stems of the cabbage to open, wash the stem picked into inch breaks, drained of water; frying pan heated and poured into the oil, into the garlic and source of asahi peppercorns burst incense, poured into the cabbage stems and stir-fried, seasoned shrimp paste and soy sauce, stir-fried until the color of the color is bright green can be; cabbage leaves can be put in before the pan, and the stems of the rapid stir-fry; can also be more than one kind of For more flavor options, stir-fry separately for garlic flavor or curd flavor