Cabbage is far from boring – it’s actually one of my favourite vegetables. This simple side dish recipe gets things nice and charry but also braised with a little bite. It’s one tasty way to embrace greens, plus pairs exceptionally well with a spicy meat dish.
1 tbsp vegetable oil
½ small green cabbage, core removed, cut into large wedges
pinch of salt
pinch of sugar
5 garlic cloves, roughly chopped
2 tbsp soy sauce
1 tsp Chinese black vinegar*
1 tsp cornflour (cornstarch), mixed with 1 tbsp water
1 tsp sesame oil
Heat the oil in a wok or large frying pan over high heat. Add the cabbage, salt and sugar and stir-fry for 5-6 minutes or until the cabbage is wilted and slightly charred at the edges.
Now add the garlic and stir-fry for another minute. Then add the soy sauce and vinegar. Stir-fry for another minute. Then add the cornflour mixture. Stir-fry until the sauce has thickened slightly. Remove from heat and drizzle with sesame oil.
Notes:
– Otherwise known as Chinkiang vinegar, you can find this from an Asian grocer. However, if you are unable to find it, substitute it with half balsamic and half white vinegar.
