This straightforward vegetable dish is ready in five minutes. Use plenty of oil to both help with the frying process and carry the flavour around the cabbage.
2 tbsp canola oil
2 dried chillies, cut into 1cm lengths
2 cloves garlic, roughly chopped
¼ Chinese cabbage, cut into 5cm pieces
1 tbsp soy sauce
1 tbsp black vinegar or rice vinegar
1 tsp sugar
¼ tsp salt
1 tsp cornflour mixed with 2 tbsp cold water
1. Heat a wok over high heat and add the oil, dried chillies and garlic, then toss for a few seconds. Add the Chinese cabbage and toss to coat in the oil. Toss the cabbage in the wok for a minute or two to fry, then cover the wok with a lid for a further minute to soften the cabbage, then add the soy sauce, vinegar, sugar and salt and toss to coat. Cook for a further two minutes, then drizzle in the cornflour mixture until any liquid in the wok thickens and coats the cabbage.
Adam's tip: Firm vegetables with a high water content such as cabbage will fry when they first hit the wok. But once they start to release liquid, the temperature of the wok will drop. Use a wok lid to trap steam and thus soften the vegetables.
Also try: Adam Liaw's mince with oyster sauce