Learn . Laugh . Eat

Szechuan Flash Fried Cabbage

Prep: 10 Mins

Cook: 5 Mins

Our Flash-Fried Cabbage with Dried Chillies and Sweetened Soy recipe is inspired by a long (but dramatic!) trip Jeremy took to the Sichuanese highlands. It also features in Jeremy's first cookbook, 'Chinese Unchopped'. Quick, vegan-friendly, and bursting with quintessential Chinese flavours - this speedy street food favourite packs a real punch.

  • 3 garlic cloves
  • 1 whole sweetheart cabbage
  • 1 medium ripe tomato
  • 5–10 large dried red chillies
  • 1–2 tablespoons vegetable oil

The Sauce

  • 2 tablespoons rice wine
  • 1 tablespoon Chinkiang black rice vinegar
  • 1 tablespoon light soy sauce
  • ½ tablespoon granulated sugar
  • ¼ teaspoon dark soy sauce
  • ½ teaspoon salt

Preparation

  • Finely slice your garlic cloves, chop your cabbage into large chunks and cut your tomato into eighths. Combine your sauce ingredients in a small bowl.

BUILD YOUR WOK CLOCK: place your chillies at 12 o’clock, then arrange your garlic, tomatoes, cabbage and lastly your sauce bowl clockwise around your plate.

Cooking

  • Heat 1 tablespoon of vegetable or garlic oil in a wok over a high heat until smoking-hot.

  • Add the dried chillies and garlic to the wok and stir-fry for 30 seconds, then add the tomatoes and cabbage and stir-fry for another 1 minute, keeping the heat high.

  • Pour your sauce into the wok, bring to a vigorous boil and stir-fry for a further 2–3 minutes, until the cabbage is tender but still crunchy and the sauce has reduced by a third.

  • Serve.

How To Make Stir-Fried Cabbage

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  • 3 garlic cloves
  • 1 whole sweetheart cabbage
  • 1 medium ripe tomato
  • 5–10 large dried red chillies
  • 1–2 tablespoons vegetable oil

The Sauce

  • 2 tablespoons rice wine
  • 1 tablespoon Chinkiang black rice vinegar
  • 1 tablespoon light soy sauce
  • ½ tablespoon granulated sugar
  • ¼ teaspoon dark soy sauce
  • ½ teaspoon salt

Preparation

  • Finely slice your garlic cloves, chop your cabbage into large chunks and cut your tomato into eighths. Combine your sauce ingredients in a small bowl.

BUILD YOUR WOK CLOCK: place your chillies at 12 o’clock, then arrange your garlic, tomatoes, cabbage and lastly your sauce bowl clockwise around your plate.

Cooking

  • Heat 1 tablespoon of vegetable or garlic oil in a wok over a high heat until smoking-hot.

  • Add the dried chillies and garlic to the wok and stir-fry for 30 seconds, then add the tomatoes and cabbage and stir-fry for another 1 minute, keeping the heat high.

  • Pour your sauce into the wok, bring to a vigorous boil and stir-fry for a further 2–3 minutes, until the cabbage is tender but still crunchy and the sauce has reduced by a third.

  • Serve.

How To Make Stir-Fried Cabbage

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

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