Szechuan Flash Fried Cabbage
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.
Ingredients
- 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
Method
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!