Sautéed Chinese cabbage with soy sauce

Chou vert sauté : instructions

• 1
  Remove the outer leaves from the cabbage and rinse it.
  Cut the cabbage in half and remove the tough ribs from the center.
• 2
  In a pressure cooker, add a little water and place the cabbage pieces in the steamer basket.
  Blanch for 5 minutes.
• 3
  Rinse the cabbage under cold water as soon as you take it out of the pot to keep it crisp.
  Cut it into slices about 1 cm thick.
• 4
  Heat a generous amount of oil in a wok or skillet, then add the cabbage slices.
  Add the soy sauce and the garlic, chopped into small pieces.
  
  Optionally, you can add ginger that you have peeled and cut into thin strips.
• 5
  Sauté for a few minutes, making sure to stir frequently.
  
  The Chef's Tip

  Remove from heat as soon as the cabbage is golden brown; don't wait too long to keep it slightly crisp.