Stir-Fried Cabbage

A flavorful Beijing-inspired stir-fry featuring Savoy cabbage, savory dried shrimps, garlic, and spicy chilli bean paste in a light sauce.

Cook Time

16 mins

Produces

4 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

CondimentsSauces

2
tbsp

Chilli Bean Sauce

Liquids

2
tbsp

Gin

Or rice wine or dry sherry

300
ml

Chicken Stock

Or water, at room temperature

NutsSeeds

3
tbsp

Garlic

Coarsely chopped

1
to taste

Salt

1
to taste

White Pepper

Freshly ground

OilsFats

22.5
ml

Groundnut Oil

Or peanut oil

Seafood

50
g

Shrimp

Dried, coarsely chopped

Vegetables

450
g

Savoy Cabbage

Halved, cored and cut into 5cm thick strips

Steps

Heat a wok or large frying pan over high heat until hot.
Add the oil and stir-fry the garlic and dried shrimps for 30 seconds once the oil is smoking.
Add the cabbage and stir-fry for five minutes.
Add the chilli bean sauce, gin, and 300ml of stock.
Season with salt and white pepper to taste.
Cook for 10 minutes until the cabbage is tender and serve immediately.