Learn . Laugh . Eat
Flash Fried Sweetheart Cabbage with Dried Chillies & Sweetened Soy
- Keeping veg crispy and crunchy, but cooking out any ‘grassyness’
- In Sichuan – it would be full of dried chillies & Chilli oil
- If cooked right, this should take no longer than 3 minutes
- Light – soy – saltiness, the sugar, to accentuate the sweetness of the cabbage
Ingredients
1-2 tbsp vegetable oil
1 whole sweetheart cabbage, chopped into large chunks
5-10 large dried red chillies
3 cloves garlic, finely sliced
1 medium sized ripe tomato, cut into eighths
The Sauce:
2 tbsp rice wine
1 tbsp Chinkiang black vinegar
1 tbsp light soy sauce
½ tbsp sugar
¼ tsp dark soy sauce
½ tsp salt
Method
Preparation
- Finely slice your garlic cloves, chop your cabbage and section your tomatoes. Keep your garlic separate from your cabbage and tomatoes.
- Combine your ‘sauce’ ingredients in a small bowl
- Build your wok clock as follows; first your chillies and garlic, next your tomatoes and cabbage and finally your sauce.
Cooking
- Heat 1-2 tbsp vegetable oil in a wok to high heat
- Once smoking hot add the dried chillies and garlic to the wok and flash fry for 30 seconds
- Add the tomatoes and cabbage to the wok and stir fry through keeping the high heat for 1 minute
- Bring the wok to a high heat and pour ‘The Sauce’ ingredients into the wok
- Bring to a vigorous boil and stir fry for a further 2-3 minutes
- Serve
1-2 tbsp vegetable oil
1 whole sweetheart cabbage, chopped into large chunks
5-10 large dried red chillies
3 cloves garlic, finely sliced
1 medium sized ripe tomato, cut into eighths
The Sauce:
2 tbsp rice wine
1 tbsp Chinkiang black vinegar
1 tbsp light soy sauce
½ tbsp sugar
¼ tsp dark soy sauce
½ tsp salt
Preparation
- Finely slice your garlic cloves, chop your cabbage and section your tomatoes. Keep your garlic separate from your cabbage and tomatoes.
- Combine your ‘sauce’ ingredients in a small bowl
- Build your wok clock as follows; first your chillies and garlic, next your tomatoes and cabbage and finally your sauce.
Cooking
- Heat 1-2 tbsp vegetable oil in a wok to high heat
- Once smoking hot add the dried chillies and garlic to the wok and flash fry for 30 seconds
- Add the tomatoes and cabbage to the wok and stir fry through keeping the high heat for 1 minute
- Bring the wok to a high heat and pour ‘The Sauce’ ingredients into the wok
- Bring to a vigorous boil and stir fry for a further 2-3 minutes
- Serve