← Nouns Cooking · Chinese

Ingredients

• 600 g pointed or white cabbage
• 2 tbsp Vegetable oil
• 1 tsp Sichuan peppercorns (optional)
• 5 Dried chillies, snipped in half
• 4 cloves Garlic, thinly sliced
• 1 tbsp light soy sauce
• 2 tsp black or rice vinegar
• ½ tsp Sugar
• ½ tsp Salt

Method

1. Tear the cabbage leaves by hand into palm-sized pieces, discarding the thickest part of the core. Wash and dry them well.
2. Heat the oil in a wok over low heat. Add the Sichuan peppercorns (if using) and dried chillies and stir for 30 seconds until fragrant, then add the garlic.
3. Turn the heat to the highest setting, add the cabbage and toss constantly for 2–3 min, until the leaves are wilting and lightly charred in places but still crisp.
4. Add the soy sauce, sugar and salt and toss, then pour the vinegar around the hot edge of the wok so it sizzles. Toss for 30 seconds more and serve.

Tips

• Tearing instead of cutting gives rough edges that soak up the sauce and char nicely.
• Your wok needs to be very hot; cook in two batches if your burner is not strong.

Sources

Written in our own words after cross-checking these recipes:

Taste of Asian Food Omnivore's Cookbook Red House Spice