Chinese cabbage with chilli, garlic and vinegar
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.
Ingredients
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
Method
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
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
