Spicy cabbage (V): Difference between revisions
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|title=Spicy cabbage | {{#seo: | ||
|title=Spicy cabbage vegetarian recipe Cooking with chillies | |||
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|keywords= | |keywords=#springonions #cabbage #sesameseeds #spicycabbagev #driedmushrooms #bokchoy #soysauce #onthediagonal #chineseleaves #chinesemushrooms #darksoysauce | ||
|description=A simple spicy vegetarain dish that could be served on it's own or as an accompaniment | |hashtagrev=032020 | ||
|description=A simple spicy vegetarain dish that could be served on it's own or as an accompaniment | |||
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{{Template:CookTools}} | {{Template:CookTools}} | ||
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|TotalCalories = 1009 | |||
|PortionCalories = 252 | |||
|DatePublished=31st January 2013 | |DatePublished=31st January 2013 | ||
|Author=Chef | |Author=Chef | ||
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|PrepTime = 30 minutes | |PrepTime = 30 minutes | ||
|CookTime = 20 minutes | |CookTime = 20 minutes | ||
|Image = [[Image:Spicy Chinese cabbage.jpg | |Image = [[Image:Spicy Chinese cabbage.jpg|alt=Electus]] | ||
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A simple spicy vegetable dish that could be served on it's own or as an accompaniment. | A simple spicy vegetable dish that could be served on it's own or as an accompaniment. | ||
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[[Category:Vegetarian recipes|Cabbage]] | [[Category:Vegetarian recipes|Cabbage]] | ||
[[Category:Stir fried]] | [[Category:Stir fried]] | ||
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Revision as of 17:21, 4 March 2016
| 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 |
A simple spicy vegetable dish that could be served on it's own or as an accompaniment.
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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