garry’s stir-fried cabbage
with garlic and chilli
This is, as my friend Garry Bar-Chang showed me when he was cooking up a Taiwanese feast, a very easy way to eat a lot of cabbage. The secret lies in there being lots of chilli, lots of garlic, and lots of stir-frying.
ingredients
2½ tbsp sunflower oil
6 garlic cloves, roughly sliced (3 tbsp)
2 red chiles, deseeded and cut into roughly 2cm pieces
1 Hispi cabbage (also known as pointed cabbage), leaves separated and roughly torn in half (550g / 1 lb 3 oz)
salt
1 lime, quartered, to serve
steps
Put the oil into a large sauté pan or wok and place on high heat. Once hot, add the garlic and chillies and fry for 1 minute, stirring continuously, until starting to turn golden
Add the cabbage in stages (it shrinks as it cooks down), along with ¾ tsp salt. Cook for about 5 minutes, stirring, until the cabbage is cooked and soft but still retains a bite. Remove from the heat and set aside for 5 minutes before serving, along with the wedges of lime.
