Learn . Laugh . Eat

Flash Fried Sweetheart Cabbage with Dried Chillies & Sweetened Soy

Prep: 10min

Cook: 5min

  • 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

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

  1. Finely slice your garlic cloves, chop your cabbage and section your tomatoes. Keep your garlic separate from your cabbage and tomatoes.
  2. Combine your ‘sauce’ ingredients in a small bowl
  3. Build your wok clock as follows; first your chillies and garlic, next your tomatoes and cabbage and finally your sauce.

Cooking

  1. Heat 1-2 tbsp vegetable oil in a wok to high heat
  2. Once smoking hot add the dried chillies and garlic to the wok and flash fry for 30 seconds
  3. Add the tomatoes and cabbage to the wok and stir fry through keeping the high heat for 1 minute
  4. Bring the wok to a high heat and pour ‘The Sauce’ ingredients into the wok
  5. Bring to a vigorous boil and stir fry for a further 2-3 minutes
  6. 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

  1. Finely slice your garlic cloves, chop your cabbage and section your tomatoes. Keep your garlic separate from your cabbage and tomatoes.
  2. Combine your ‘sauce’ ingredients in a small bowl
  3. Build your wok clock as follows; first your chillies and garlic, next your tomatoes and cabbage and finally your sauce.

Cooking

  1. Heat 1-2 tbsp vegetable oil in a wok to high heat
  2. Once smoking hot add the dried chillies and garlic to the wok and flash fry for 30 seconds
  3. Add the tomatoes and cabbage to the wok and stir fry through keeping the high heat for 1 minute
  4. Bring the wok to a high heat and pour ‘The Sauce’ ingredients into the wok
  5. Bring to a vigorous boil and stir fry for a further 2-3 minutes
  6. Serve
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