Spicy cabbage (V)

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

1. If using dried mushrooms, fill a bowl with boiling water and soak them for 30 minutes
2. Slice the mushrooms thinly
3. Cut the cabbage into 1.5" pieces, wash and drain
4. Chop spring onions into ½" pieces - on the diagonal
5. Finely slice the chillies, removing the seeds if you don't want it too hot
6. Mix together the dark soy, sugar, salt, wine and stock
7. Heat the oil in a wok as you would for frying onions, add chillies and spring onions and stir-fry for 2 minutes
8. Add cabbage and mushrooms, reduce the heat a little and stir-fry for 5 minutes
9. Add the soy sauce mixture and simmer uncovered for 10 minutes
10. If the liquid has not reduced, you can pour some of the excess away - as happened when I made this for two people.
11. Place in a serving bowl and sprinkle with the toasted sesame seeds
12. Serve immediately

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