Stir-fried Green Cabbage
1 small green cabbage (about1lb/450g)
1 spring onion
3 Tbsp oil
a few Sichuan peppercorns (optional)
1 tsp salt
2 tsp light soy sauce
Choose a cabbage that is young and fresh and discard any tough outer leaves. Wash it under the cold tap before cutting it into thin strips as for sauerkraut or coleslaw. Finely chop the spring onion.
Heat up a wok or frying pan, pour in the oil and swirl it in the wok or pan to cover most of the area. When the oil is hot, throw in the peppercorns, if using, then after a few seconds scoop them out before they are burnt and discard. Now throw in the finely chopped spring onion, followed almost immediately by the cabbage, stirring constantly for about 1 minute. Add salt and soy sauce, stir a few more times, and it is done. Do not overcook, otherwise the cabbage will lose its crispness as well as a great deal of its vitamin content, but keep the heat as high as you possibly can all the time.
Source: Steve Gaffer
Submitted by HeatherV
International Dishes
RecipeBox Index
