18/07/2025
Stir-fry Cabbage with Chilli Butter and Thai King Brown rice.
辣椒油炒卷心菜配泰王糙米飯
Taste quite like spicy Szechuan, hot vegetable dish and satisfying, serve with a warm bowl of Thai King brown rice. This dish is call “the rice finisher” because you won’t stop until you finish the bowl of rice! Happy cooking!
这道菜的味道颇具四川辣味，热腾腾的蔬菜，令人满足，配上一碗热腾腾的泰王糙米。这道菜被称为“米饭终结者”，因为你吃不完这碗米饭就停不下来！祝你烹饪愉快！
INGREDIENTS:
1 cup Thai King Brown Rice
1 medium head of Green Cabbage
1 tbsp Cooking oil
2 tbsp Butter
3 clove Garlic (chopped)
3 dried Chilli pepper (cut into small pieces with a scissor)
Pepper to taste
SAUCE:
1 tbsp soy sauce
1/2 tbsp Chinese vinegar
1 tsp sugar
1/4 tsp salt
METHOD:
Every 1 cup of Thai King Brown rice cook with 2.5 cup water/liquid. Cook using a rice cooker.
Halve the cabbage with a knife, remove the core, tear leaves into 3 inches wide pieces with hand.
Whisk together soy sauce, vinegar, sugar and salt in a small container, set aside.
Add oil and butter in a pan, fry dried chilli pepper and add some pepper, turn low heat and sauté for a minute. Toss in garlic and sauté lightly. Add in cabbage and turn to medium heat, cook for about 3 minutes or until soft.
Give the sauce a light stir before adding into the pan. Stir in and mix well under high heat. Transfer to a plate and serve!
配料：
1 杯泰王糙米
1 个中等大小的卷心菜
1 汤匙食用油
2 汤匙黄油
3 瓣蒜（切碎）
3 个干辣椒（用剪刀剪成小块）
胡椒粉适量
酱料：
1 汤匙酱油
1/2 汤匙醋
1 茶匙糖
1/4 茶匙盐
做法：
每 1 杯泰王糙米用 2.5 杯水/液体煮熟。使用电饭煲煮。
用刀将卷心菜切成两半，去掉菜心，用手将菜叶撕成3英寸宽的块。
在一个小容器中，将酱油、醋、糖和盐搅拌均匀，备用。
在锅中加入油和黄油，炒干辣椒，加入少许胡椒粉，转小火翻炒一分钟。放入蒜末，轻轻翻炒。加入卷心菜，转中火，翻炒约3分钟或直至变软。
将酱汁倒入锅中前轻轻搅拌。用大火搅拌均匀。盛盘即可享用！
