Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Hand-torn cabbage leaves flash-fried in a smoking wok with garlic and dried chillies until charred at the edges, with a tangy soy and vinegar finish.
Side dish. Good with Chinese-style roast pork, steamed fish or chicken thighs. Find a main
Equipment: Wok or large frying pan
Measures and names
Ingredients
- 1/2 white or pointed cabbage, about 500 g, leaves torn into bite-sized pieces, thick ribs removed
- 1 tbsp oil
- 3 garlic cloves, sliced
- 4 dried red chillies, snipped in half
- 1 tbsp soy sauce or tamari
- 1 tbsp rice vinegar
- Salt and black pepper
Method
- Wash the torn cabbage leaves and dry them well in a clean tea towel.
- Heat the oil in a wok over a high heat until shimmering. Add the garlic and chillies and stir-fry for 15-20 seconds until fragrant, taking care not to burn them.
- Add the cabbage and stir-fry for 3-4 minutes, pressing it against the hot wok, until wilted and charred in places but still slightly crunchy.
- Pour the soy sauce and rice vinegar around the edge of the wok, toss for 30 seconds, then season with a pinch of salt if needed and serve.
Swaps and tips
Use tamari to make this gluten-free. Tearing rather than cutting gives rough edges that char and soak up the sauce. Get the wok very hot and cook in two batches if your pan is small.
Easy variations
- Add a pinch of crushed Sichuan peppercorns with the chillies
- Add some thinly sliced pork belly at the start
- Use Chinese leaf instead of white cabbage
- Finish with a drizzle of toasted sesame oil
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 2 g | 4 g | 3 g | 3 g | 55 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
