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.
Maximum flavor
I love Marian’s recipes and videos. She has wonderful tips for introducing flavor into every bite. If you accumulate the sauces and condiments she suggests, you can create dishes that are excitingly flavorfol