Sweetheart Cabbage With Chilies & Sweetened Soy:

1 sweetheart cabbage, cut into large chunks
1 tomato, cut into wedges
3 garlic cloves, lightly crushed
4 dried red chillies, soaked in hot water
2–3 tablespoons vegetable oil

The Sauce
2 tablespoons Shaoxing rice wine
1 tablespoon Chinkiang black vinegar
1 tablespoon light soy sauce
½ teaspoon dark soy sauce
½ tablespoon sugar
Pinch of salt

PREPARATION

1. Cut the cabbage into large chunks, rinse well and drain. Cut the tomato into wedges and soak the dried chillies in hot water until softened. Mix together the Shaoxing rice wine, black vinegar, light soy sauce, dark soy sauce, sugar and salt.

COOKING

1. Heat the vegetable oil in a wok over a high heat until just smoking.
2. Add the garlic and soaked dried chillies, stirring constantly for 30–60 seconds until fragrant.
3. Keep the garlic moving to prevent it from burning while it flavours the oil.
4. Increase the heat and add the tomato wedges.
5. Stir-fry briefly until the tomatoes begin to soften around the edges.
6. Add the cabbage and toss everything together over a high heat.
7. Pour the prepared sauce around the edge of the wok.
8. Toss once or twice to coat the cabbage evenly.
9. Cover the wok with a lid and let the vegetables cook over a vigorous boil for 2–3 minutes.
10. Remove the lid and give everything one final toss, ensuring the cabbage stays slightly crunchy.
11. Serve immediately with steamed jasmine rice.

School of Wok Tips

• Keep the cabbage in large chunks so it stays crisp during the quick stir-fry.
• Soaking the dried chillies softens them and helps release their flavour without burning.
• The dried chillies are mainly there to perfume the oil rather than make the dish extremely spicy.
• Cook the cabbage quickly over a high heat to preserve its sweetness and crunchy texture.

FAQs

Can I use another type of cabbage?
Yes, white cabbage, napa cabbage or pointed cabbage all work well.

Does this dish contain Sichuan peppercorns?
No. Despite the name, this version relies on dried chillies for flavour rather than Sichuan peppercorns.

Why add the tomatoes?
The tomatoes add natural sweetness and umami, balancing the tangy black vinegar and savoury soy sauce.