Chinese Stir-Fried Cabbage with Ginger Soy

Ingredients

▢½ chinese cabbage (Flat cabbage is our preferred cabbage for this recipe)
▢1 onion
▢2 cloves garlic
▢2 cm x 2cm ginger (grated)
▢½ tablespoon butter
Sauce
▢1 teaspoon hondashi dashi powder (optional)
▢1 teaspoon warm water (to dissolve the dashi powder)
▢3 tablespoon soy sauce
▢2 tablespoon maple syrup (or honey)

Method

Cut the cabbage in half, and then cut out the core by cutting an upside V around the cabbage core. Slice the cabbage into slices and set it aside for later. I use Flat cabbage in this recipe as it is type of Chinese cabbage
Alternatively, if you like larger pieces of cabbage, you can also hand shred them into small pieces as well instead of cutting it.
Thinly slice the onion into ¼ inch slices and set it aside
Peel the garlic and finely chop it and set it aside

Making the Sauce
In a small bowl combine warm water, maple syrup (or honey), soy sauce, and Hondashi dashi powder (optional) and set aside
Putting It Together
In a large frying pan, add a bit of oil and ½ tablespoon of butter and set the stove to medium high heat
Add the garlic and ginger and brown it for approximately 1 minute until it is slightly brown and fragrant. Make sure to move it around so it doesn't burn
Add the cabbage into the frying pan and mix everything together.
Flip the garlic and ginger from the bottom of the pan and set them on top of the cabbage so that they don't burn
Add the onions on top of the cabbage
Let the cabbage char in the pan by letting it cook and not touching it for about 1-2 minutes
Once 1-2 minutes pass, stir the cabbage around and mix the onions into it. Once it is well mixed, let it sit untouched again for another 1-2 minutes to let the onions and cabbage char again
Once the 1-2 minutes has passed again, add in the sauce and mix the cabbage well with the sauce and let the cabbage soften by letting it cook for another 1 minute
Turn off the heat and plate it and enjoy with rice or noodles.
(If you used sliced ginger, remove the ginger slices)
Grate the ginger and set it aside (if you don't grate the ginger, cut them into slices instead, so you can remove them later before serving)