Spicy cabbage (V): Difference between revisions
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|description=A simple spicy vegetarain dish that could be served on it's own or as an accompaniment | |description=A simple spicy vegetarain dish that could be served on it's own or as an accompaniment | ||
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<!-- /seo --> | <!-- /seo -->A simple spicy vegetable dish that could be served on it's own or as an accompaniment. | ||
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|TotalCalories = 1009 | |TotalCalories = 1009 | ||
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|PrepTime = 30 minutes | |PrepTime = 30 minutes | ||
|CookTime = 20 minutes | |CookTime = 20 minutes | ||
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<span class="review"> <span class="reviewHeader"> | |||
====Best recipe review==== | |||
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''<span class="reviewTitle">Nice with gammon steaks</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5</span> | |||
<span class="reviewDesc">(just don't add any salt!)</span> | |||
<span class="reviewAuthor"> [[User:NonLoggedInUser|NonLoggedInUser]] </span></span> | |||
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{{RecipeIngredients | {{RecipeIngredients | ||
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[[Category:Stir fried]] | [[Category:Stir fried]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/springonions|#springonions]] [[Special:Search/cabbage|#cabbage]] [[Special:Search/sesameseeds|#sesameseeds]] [[Special:Search/spicycabbagev|#spicycabbagev]] [[Special:Search/driedmushrooms|#driedmushrooms]] [[Special:Search/bokchoy|#bokchoy]] [[Special:Search/soysauce|#soysauce]] [[Special:Search/onthediagonal|#onthediagonal]] [[Special:Search/chineseleaves|#chineseleaves]] [[Special:Search/chinesemushrooms|#chinesemushrooms]] [[Special:Search/darksoysauce|#darksoysauce]] | ||
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Latest revision as of 16:51, 4 March 2022
A simple spicy vegetable dish that could be served on it's own or as an accompaniment.
| Spicy cabbage (V) | |
|---|---|
 |
| Spicy Chinese cabbage - (for two) | |
| Servings: | Serves 4 to 6 |
| Calories per serving: | 252 |
| Ready in: | 50 minutes |
| Prep. time: | 30 minutes |
| Cook time: | 20 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 31st January 2013 |
|
Best recipe reviewNice with gammon steaks 4/5 (just don't add any salt!) |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2lb Chinese leaves (Brassica rapa, Bok choy, Siew choy)
- 3 tablespoons dark soy sauce
- 2 teaspoons sugar
- 1 teaspoon sea salt
- 3 tablespoons Chinese rice wine or dry sherry
- 6 teaspoons vegetable stock
- 1-2 fresh red chillies
- 2 spring onions (scallions)
- 4-6 fresh Shiitake mushrooms or
- 4-6 dried Chinese mushrooms
- 4 tablespoons vegetable oil
- 1 tablespoon toasted sesame seeds
Method
- If using dried mushrooms, fill a bowl with boiling water and soak them for 30 minutes
- Slice the mushrooms thinly
- Cut the cabbage into 1.5" pieces, wash and drain
- Chop spring onions into ½" pieces - on the diagonal
- Finely slice the chillies, removing the seeds if you don't want it too hot
- Mix together the dark soy, sugar, salt, wine and stock
- Heat the oil in a wok as you would for frying onions, add chillies and spring onions and stir-fry for 2 minutes
- Add cabbage and mushrooms, reduce the heat a little and stir-fry for 5 minutes
- Add the soy sauce mixture and simmer uncovered for 10 minutes
- If the liquid has not reduced, you can pour some of the excess away - as happened when I made this for two people.
- Place in a serving bowl and sprinkle with the toasted sesame seeds
- Serve immediately
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