Chinese Cabbage again! This time a simple Chinese cabbage stir-fry. Don’t judge this dish by its seemingly plain looks. Its crunchy texture and zesty taste will bring real excitement to your taste buds on the first bite. Just what we need to start a meal on such a cold day!
The combination of chili and vinegar gives this dish its unique flavour. Adding the vinegar at the beginning of cooking also helps to give the cabbage leaves a lovely crunchy texture.
How much chili to use is entirely a matter of personal preference. For me, half of a small dry chili is enough for a nice buzz. Chili seeds are extremely hot, so I normally use the skin only. Shake the seeds out without touching them with your fingers and wash hands immediately after handling. I once rubbed my eyes after I cut up some chilies, the next minute my eyes were red, swollen and felt like they were on fire — not something I would ever want to do again!
Use a large wok. It’s not going to be a big dish once cooked however a flat pan will not be able to handle the volume at the beginning.
Preparation: 3 minutes Cooking 5 minutes
- 5 large Chinese cabbage layers
- 1/2 dried chili, deseeded and sliced
- 1 tbsp oil
- 2 tbsp vinegar
- 1/2 tbsp soy sauce
- 1/2 tsp salt
Cut across the Chinese cabbage leaves into 5cm wide strips. Separate the stems from the leaves. Cut the stems once more into rough squares.
Heat the wok, add oil, sauté the chili until fragrant, about 10 seconds. Add stem pieces and stir fry for 30 seconds. Add vinegar, soy sauce and salt and stir a few times. Add leafs and stir fry until soft, about 2 -3 minutes.