Flash-fried cabbage with dried chillies and sweetened soy

Flash-fried cabbage with dried chillies and sweetened soy

By
From
Chinese Unchopped
Serves
4
Prep
10 mins
Cooking time
5 mins
Photographer
Martin Poole

The first time I tried this dish I was up in the Sichuanese highlands, having driven for eight hours before stopping for lunch. I was in search of a cure for my serious ‘Panger’ (similar to the word ‘hangry’ – what we Pangs become when we aren’t fed in time) and ordered this as a side to accompany a few other chilli broths, though its simple, bold flavours were so good we could easily have had it on its own. Sweet, sour, spicy and crunchy, this really is irresistibly tasty.

Ingredients

Quantity Ingredient
3 garlic cloves
1 whole sweetheart cabbage
1 medium ripe tomato
5-10 large dried red chillies
1-2 tablespoons vegetable oil

The sauce

Quantity Ingredient
2 tablespoons rice wine
1 tablespoon chinkiang black rice vinegar
1 tablespoon light soy sauce
1/2 tablespoon granulated sugar
1/4 teaspoon dark soy sauce
1/2 teaspoon salt

Method

  1. Finely slice your garlic cloves, chop your cabbage into large chunks and cut your tomato into eighths. Combine your sauce ingredients in a small bowl.
  2. BUILD YOUR WOK CLOCK: place your chillies at 12 o’clock, then arrange your garlic, tomatoes, cabbage and lastly your sauce bowl clockwise around your plate.
  3. Heat 1 tablespoon of vegetable or garlic oil in a wok over a high heat until smoking-hot.
  4. Add the dried chillies and garlic to the wok and stir-fry for 30 seconds, then add the tomatoes and cabbage and stir-fry for another 1 minute, keeping the heat high.
  5. Pour your sauce into the wok, bring to a vigorous boil and stir-fry for a further 2–3 minutes, until the cabbage is tender but still crunchy and the sauce has reduced by a third. Serve.

Tip:

  • Beware when cooking this dish the traditional way; the hot oil and chillies will create a lot of smoke! If you want to cook this without such a ‘smoky’ effect, you may add the chillies later in the cooking process; however, the finish may not be 100% the same, as the oil will not take in the essence of the chilli.
Tags:
Chinese
School of Wok
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again