The first time I made this cabbage I ended up eating almost the entire thing myself, it’s that good! I like to serve this as a side with a Chinese stir-fried omelette for a simple Sunday supper but it goes well with tofu dishes or any Asian style protein. Make sure you don’t mince the garlic finely, you need a robust sprinkle of chunky garlic to make this dish sing. The original recipe calls for 2 tablespoons of soy sauce but I’m pretty sure that is a typo. I just sprinkle in the soy sauce according to taste which is probably only a teaspoon or so. I’ve have also left out the soy sauce entirely and just used the vinegar, salt and sugar and that is very good too.
Chinese Fried Cabbage
Adapted from Marion’s Kitchen – Serves 4
- 1 tablespoon vegetable oil
- 1/2 small green cabbage, core removed cut into wedges with
- pinch of salt
- pinch of sugar
- 5 cloves, roughly chopped
- 2 teaspoons soy sauce (Or according to taste)
- 1 teaspoon of Chinkiang (Chinese black vinegar*)
- 1 teaspoon of cornflour mixed with 1 tablespoon of water
- 1 teaspoon sesame oil
- Heat the oil in a wok or large frying pan until very hot.
- Stir fry cabbage with salt and sugar on very high heat until cabbage wilts and charred at the edges (5-6 minutes)
- Add garlic and stir fry for about another minute. Add vinegar and soy sauce, fry for another minute. Then add the cornflour mixture. Stir through cabbage and stir fry until sauce has thickened.
- Remove from heat. Stir through sesame oil.
*Substitute with half white and Balsamic vinegar
The Back Yard Lemon Tree 